Ginger Cream Parfaits

Serves: 4
Total Calories: 329


1 egg white at room temperature
2 eggs yolk
1/4 cup sugar
3/4 cup whipped cream
3/4 ginger ground
3/4 teaspoon vanilla extract
2 peaches large ripe, peeled* and sliced
1 1/2 teaspoons sugar
1 (2-ounce) package almonds blanched slivered, toasted (1/2 cup)


In a small mixer bowl at high speed, beat egg white until stiff peaks form set aside.

In a large mixer bowl at high speed, beat egg yolks until blended. Gradually add 1/4 cup sugar and beat for 3 minutes or until thick and pale yellow. Fold in beaten egg white until no streaks remain set aside.

In a small mixer bowl at medium speed, beat whipping cream, ginger and vanilla until soft peaks form. Fold into egg mixture until blended. Transfer to a shallow 1-quart pan and freeze for 2 hours or until firm but not hard.

Place peaches in a medium bowl. Stir in 1 1/2 teaspoons sugar or to taste. Let stand to dissolve sugar and improve flavor.

To assemble, drain peaches. In individual parfait glasses, layer peach slices and ice cream repeat. Top with nuts.

* To peel peaches, drop peaches into boiling water for 1 minute. Remove peaches and slip off skins.

Nutritional Facts:

Serves: 4
Total Calories: 329
Calories from Fat: 226

This Ginger Cream Parfaits recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.

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