Parmesan Ice Cream

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was first published in a cookbook by Joseph Smith, Treatise On Confectionery, in 1817. This ice cream is a very unusual accompaniment for sautéed asparagus. The quantity of ingredients yields approximately 750 ml of ice cream.

Ingredients

Cream (40%) - 17 fl oz
Granulated sugar - 3.9 oz
Grated Pecorino Pepato Cheese - 3.9 oz

Step by Step guide

Step 1

In a saucepan over low heat, stirring constantly, bring the cream and sugar to a boil, but do not let it boil. As soon as the cream reaches boiling point, immediately remove from heat, add the grated Parmesan, and continue stirring until the cheese melts. Allow to cool to room temperature.

Step 2

Leave in the refrigerator overnight. By morning, the mixture will thicken enough for further freezing. Transfer to a tightly sealed freezer container, mix thoroughly, smooth the surface, and cover the ice cream with wax paper or plastic wrap. Close the lid and freeze for at least 6 hours.