Chef Nathaniel Reid's Vanilla Bean Parfait Sundae

Name: Chef Nathaniel Reid's Vanilla Bean Parfait Sundae
Prep time: 25 min
Cook time: 15 min
Total time: 400 min
Ingredients: 1 ¼ cups Prairie Farms Whole Milk; 1 cup Granulated Sugar; 6 Egg Yolks; 1 ½ Vanilla Bean Pods; 2 cups Prairie Farms Heavy Whipping Cream; 12 Raspberries; 4 tbsp Black Currant Puree; 2 tsp Powdered Sugar; ¾ cup Prairie Farms Heavy Whipping Cream; 3 ½ tsp Granulated Sugar; 1/4 Vanilla Bean Pod; Quartered Strawberries (optional, for topping); Toasted Sliced Almonds (optional, for topping)

Made with fresh milk and cream, Chef Reid's sundae is a decadent summer treat complete with homemade ice cream, sauce, and chantilly cream.

Cuisine: American, English/British, French

Course: Dessert

5 from 1 vote

Prep Time 25

Total Time 6 40

Servings

Ingredients:

Vanilla Bean Ice Cream

1 ¼ cups Prairie Farms Whole Milk
1 cup Granulated Sugar
6 Egg Yolks
1 ½ Vanilla Bean Pods
2 cups Prairie Farms Heavy Whipping Cream

Raspberry Black Currant Sauce

12 Raspberries
4 tbsp Black Currant Puree
2 tsp Powdered Sugar

Vanilla Chantilly

¾ cup Prairie Farms Heavy Whipping Cream
3 ½ tsp Granulated Sugar
1/4 Vanilla Bean Pod
Quartered Strawberries optional, for topping
Toasted Sliced Almonds optional, for topping

Directions:

Vanilla Bean Parfait Preparation

In a small-sized pot over low heat, warm the whole milk and vanilla bean pods until simmering. Stirring occasionally.
In a medium-sized bowl, whisk together the egg yolks and sugar until smooth. Add half of the warm vanilla milk mixture to the yolks and whisk until smooth.
Pour mixture back into the pot with the remaining milk mixture and whisk. Continue to cook over low heat until the mixture reaches 185º.
Strain the mixture into the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until cool and frothy.
Add the heavy cream into a separate medium-sized bowl. Whip until medium peaks form. Gently fold the whipped cream into the egg mixture. Portion into 4 parfait sundae glasses and freeze overnight.

Raspberry Black Currant Sauce Preparation

In a small bowl, crush the raspberries with the back of a fork. Add the black currant puree and powdered sugar and mix well. Store in refrigerator until needed.

Vanilla Chantilly Preparation

Once you are ready to assemble your sundae, add heavy cream into a medium-sized bowl. Split and scrape the vanilla bean seeds, then add to heavy cream.
Add the sugar and whisk until medium peaks form.

Sundae Assembly

Remove your vanilla bean parfait from the freezer, and spoon black currant sauce over top. Spoon or pipe the chantilly cream over top and garnish with strawberries and almonds. Enjoy!

Where to Buy