Parfait ice cream

 Very easy recipe with an almost professional result.

Ingredients:

650ml cream with 35% fat

396g (1 box) cold condensed milk from the fridge

250g mascarpone cheese

1/8 teaspoon salt

2 teaspoons of vanilla essence

200g whole almonds

110g sugar

2 tablespoons of water

180g Strawberries glyko (just the strawberries with almost no syrup) or

90g of strawberry glyko and 90g of  Cherries glyko

2 tablespoons of strawberry jam

Cover a long cake pan with cling film.

Place the sugar and water in a small thickbottomed pan over high heat. As soon as it boils, close the lid and let it boil for about 1'. Remove the lid and let it take on color and turn into caramel (be careful because it burns very easily). Meanwhile, heat the almonds in the microwave for 2'. Pour the hot almonds into the caramel and mix for a few seconds.

Spread the caramelized almonds on a tray lined with baking paper. Let them cool completely.

We can chop them with a knife on the cutting board or grind them in a blender. To have both grated almonds and larger pieces, I grind 2/3 in the blender and chop the rest with a knife.

Finely chop the glyko fruits.

Place the cream, condensed milk, mascarpone cheese, salt and vanilla in a bowl of a stand mixer.  Beat at medium to high speed until the mixture is fluffy.

Off the mixer, lightly mix the caramelized almonds, the glyko, and the jam.

Transfer the ice cream to the mold.

We freeze the ice cream for at least 8 hours in the freezer.