Salted Caramel Affogato Parfaits

• Refrigerated

  • 5 Egg yolks, large

• Condiments

  • 1/4 cup Caramel sauce, store-bought or homemade

• Baking & Spices

  • 1/2 tsp Sea salt, flaked
  • 1/3 cup Sugar
  • 1 Whipped cream

• Drinks

  • 1 cup Espresso or strongly brewed coffee

• Dairy

  • 2 cups Heavy cream

• Other

  • 1 7x3 loaf of pound cake, cut into ½-inch cubes

Found on theredheadbaker.com

Description

Directions

• In a medium saucepan over moderate heat, combine the cream and the salt; heat to scalding.
• In a separate bowl, whisk together the egg yolks and sugar.
• Slowly add one third of the hot cream to the yolks, while whisking constantly.
• Pour the cream/yolk mixture back into the saucepan and cook on low until the mixture thickens and coats the back of a wooden spoon.
• Cool to room temperature, then whisk in the caramel. Chill the mixture for at least four hours, or overnight.
• Process in your ice cream maker according to manufacturer directions. Transfer to a freezer-safe container with a tight-fighting lid and freeze until at least four hours.
• Preheat your oven to 350 degrees. Spread the cubed pound cake in an even layer on an ungreased baking sheet. Toast the cubes for about 10 to 15 minutes, turning occasionally, until light golden brown all over. Cool to room temperature.
• Place a layer of toasted cake cubes in the bottom of a parfait glass. Top with a scoop of gelato.
• Place another layer of toasted cake cubes in each glass, then another scoop of ice cream. Drizzle additional caramel sauce over each parfait, if desired.
• Pour 1/4 cup of hot espresso or coffee over each parfait. Top with whipped cream if desired. Serve immediately.