parmesan ice cream

michelle taylor

michelle taylor

31st January 2011
michelle taylor

parmesan ice cream

Soak the Parmesan with 1 cup of milk for 1 hour.


  • 1 cup Parmesan cheese grated
  • 3 cups milk
  • 3 egg yolks
  • pinch of salt
  • 2 cups cream
  • 7g gelatin


Soak the Parmesan with 1 cup of milk for 1 hour.
Heat the remaining milk in a pan and when the milk reaches the boiling point, add the soaked Parmesan cheese and the milk Simmer for 2 mins stirring all the time
Pass mixture and allow to infuse
heat the Parmesan liquid until it reaches boiling point while stirring.
Whisk the egg yolks and salt in a separate bowl while you are heating the Parmesan liquid until they are pale yellow. Pour very slowly one cup of the hot liquid into the egg yolks while you whisk. Then, pour the mixture back into the sauce pan while continually stirring the mixture. Make sure you pour very slowly and always whisk so that the eggs don't cook.Cook the mixture over medium heat until it thickens slightly and coats the back of a wooden spoon. Stir constantly and do not allow to boil, or the mixture will curdle. It should take around 5 or fewer minutes to thicken.
Strain the Parmesan custard into a clean bowl.
Let the custard cool down to room temperature stirring occasionally.
Add the u gelatin to ¼ cup of the custard then gently heat it until the gelatin is dissolved. Add to the remaining mixture. And churn

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