Nut parfait

Cranberry ice cream

• 2 CUPS CREAM, whipped
• 75 GRAM SUGAR
• 100 GRAM CHOCOLATE, chopped
• 50 GRAM SUGARED CITRUS PEEL chopped
• 100 GRAM PISTACHIOS, chopped
• 100 GRAM WALNUTS, chopped
• 1/2 TSP CINNAMON
• 5 CARDAMOM PODS, cut open and use inside seeds
• 1 TSP VANILLA SUGAR
• 4 EGG YOLKS

• 150 GRAM SUGAR
• 2 CUP MILK
• 1 CUP CREAM
• 4 EGG YOLKS
• 125 GRAM DRIED CRANBERRIES
• 1 TBSP VANILLA SUGAR
• 1/2 CUP ORANGE LIQUEUR

Beat the egg yolks with the sugar and vanilla sugar for 5 minutes. Add the other ingredients and stir well. Pour this mixture into a rectangular cake mould. Put this in the freezer for 8 hours. Turn the ice cream on a plate and cut slices with a hot knife.

Soak the cranberries in the liqueur for three hours. Heat the milk with the cream, the sugar, the vanilla sugar and the egg yolks au bain marie or in the microwave (30 seconds at the time, stir well in between) until the mixture gets hot and thickens. Now allow the mixture to cool down completely and freeze it for one hour. Add the cranberries, stir well. Freeze for three more hours, stir every hour, or use an electrical ice cream maker.