Parmesan Ice Cream Recipes
PARMESAN ICE CREAM
This is a 17th century recipe. Make syrup by boiling 2 cups water with 1 cup sugar till smooth. Only use real Parmesan, nothing domestic will do. Leftover syrup will last for ages, use to sweeten tea, or cold brewed coffee.
Provided by Tuck Burnette
Categories Ice Cream
Time 15m
Yield 1 Quart, 10-14 serving(s)
Number Of Ingredients 4
Steps:
- Mix eggs into a bowl and beat very light. Beat in grated cheese and stir to combine. Stir in syrup and cream. Cook in a double boiler, make sure that it doesn't curdle. Strain. Chill. Freeze in an ice cream maker, according to manufacturers instructions.
- Transfer to a container, covered, to freeze entirely.
Nutrition Facts : Calories 316.2, Fat 22.8, SaturatedFat 13.4, Cholesterol 183, Sodium 231.8, Carbohydrate 21.1, Sugar 7, Protein 8
PARMESAN ICE-CREAM
This recipe was published in Vogue from an Italian restaurant in Melbourne Australia (Caffe e Cucina). They serve it with pesto, olive oil, grissini sticks and pear slices as you would a cheese platter - very unusual. Would certainly be a conversation piece!
Provided by Wendys Kitchen
Categories Frozen Desserts
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine 150g parmesan and 200ml cream and set aside in warm place until parmesan is almost melted.
- Whisk eggwhites to soft peaks, add remaining cream and whisk till stiff.
- Stir in remaining parmesan into warmed parmesan mixture and then fold gently into eggwhiote/cream mixture.
- Pour mixture into airtight container and freeze.
- To serve: Spoon parmesan ice-cream into a ramekin dish and serve alongside a ramekin of pest drizzled with olive oil, and with grissini and slices of nashi pear!
- Oh my!
Nutrition Facts : Calories 413.4, Fat 36.4, SaturatedFat 22.4, Cholesterol 127.2, Sodium 680.5, Carbohydrate 3.6, Sugar 0.5, Protein 18.6
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