Parmesan Ice Cream
Baking and Desserts • French
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%) 15 fl oz
- Granulated sugar 5 oz
- Grated Pecorino Pepato Cheese 5 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!