PARMESAN ICE CREAM

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Parmesan Ice Cream image

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

6 eggs, at room temperature
3 ounces parmigiano-reggiano cheese, finely shredded
1 cup prepared syrup
2 cups heavy cream

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

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