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Pina Colada Frozen Custard Parfait
 
 
Ingredients:

10 free-range egg yolks


2 Tablespoons vanilla extract


4 Tablespoons Organic Zero


1 teapsoon sea salt


1 whole organic pineapple (peel and dice ½ of the pineapple; dice and toss the other half in the 4 tablespoons Organic Zero)


½ cup coconut milk


2 cups organic heavy cream, whipped medium stiff and kept aside cold


 


For garnish:


Organic Zero-whipped cream


Fresh mint
 
Directions :

In a medium mixing bowl, combine the egg yolks, vanilla extract, salt, pineapple and coconut milk


 


Place the bowl on top of a pot of simmering water and, whisking gently but constantly, cook on medium heat until the mixture is pale and has ribbon threads, approximately 10 minutes.


 


Transfer to a mixer with a whip attachment and  whip for approximately 8 minutes or until the mixture is room temperature.


 


Remove whip and fold in the whipped cream.


 


Transfer to a casserole dish and freeze for 2 hours


 


Once ready to serve, scoop 1 ice cream scoop of mix into a parfait glass and layer with fresh pineapple tossed with Organic Zero and fresh coconut to the top of the glass.


 


Top with Organic Zero whipped cream and fresh mint.


 


Serve immediately.


 


Yields: 6 to 8 servings


Preparation time: 45 minutes
 
Source : Katherine Clapner/Stephan Pyles Restaurant
 
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