Caramel Parfait

Ingredients

• 200 g caramel candy (toffee)
• 600 ml heavy cream
• 2 Eggs
• 2 egg yolks
• 1 Vanilla bean
• 80 g powdered sugar
• 1 tsp lemon juice

Instructions

1. 1.

   Chop the candies and set aside about half. Combine the rest with 200 ml cream in a small pot, heat while stirring, and let melt. Remove from heat and let cool. Reserve 4 tbsp for garnish.

2. 2.

   Whip the remaining cream until stiff peaks form and refrigerate.

3. 3.

   Separate the eggs, place the whites in a large bowl and chill. Put all yolks in a mixing bowl. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and powdered sugar to the yolks. Whisk over a hot water bath with a whisk until thick and frothy. Then cool quickly by whisking in ice water.

4. 4.

   Next, fold the whipped cream into the cold vanilla custard. Whip the egg whites with lemon juice to stiff peaks and fold into the ice mixture. Fold in the chopped toffees and pour half of the mixture into a form lined with plastic wrap. Pour the caramel sauce over the remaining cream and onto the light mixture. Smooth, cover with foil and freeze completely for at least 6 hours.

5. 5.

   Take the ice cream out of the freezer about 10 minutes before serving. Pour out of the mold, unwrap, pour, and serve in slices drizzled with the remaining sauce.