The art of ice cream production is to keep the ice crystals as small as possible and to get as many air bubbles as possible. Only then does the professional get airy, fluffy, creamy ice cream with the famous “tender melt”. From a scientific point of view, the ice crystals it contains must be so small that they melt immediately in the mouth and cannot even be felt. An ice cream machine stirs indes of the freezing procedure only thus the entire time, in order not to become so large the bad crystals.
For a parfait, on the other hand, you take a lot of lecithin (the egg yolk) and fat (the whipped cream), and these two together with the air bubbles in the whipped cream make the semi-frozen just as creamy-airy without stirring.
And here we go: separate the eggs and throw away the egg whites or park them for something else. Mix the yolks with the sugar and an electric hand mixer for a long time until creamy and light. The sugar must be allowed to dissolve, which takes about five minutes. Also mix in the cinnamon.
Next, clean the mixer exactly and whip the whipped cream on max power until really stiff. Fold into the egg-sugar-cinnamon mixture, and season repeatedly for cinnamon. Empty everything a porcelain bowl and put in the freezer with a cling film with the lid closed so three hours.
In the meantime, you can knock the sauce together. Simply the zwetsc
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