- - 180g Parmesan cheese
- - 720ml skimmed milk
- - 3 egg yolks
- - 1 pinch of salt
- - 480ml double cream cream
- - 7g gelatine
Parmesan icecream
Ingredients
Method
1- Soak the Parmesan cheese with 240ml of milk for 1 hour.
2- Heat the remaining milk and when reaches the boiling point, add the soaked Parmesan cheese and the milk. stir to keep the cheese from sticking to the bottom of the pan. Simmer for 2 minutes.
3- Line a fine strainer with muslin strain - and let stand for 1 hour to drain completely.
4- Discard the cheese.
5- Prepare a custard using the cheese liquid, 3 egg yolks and salt.
6- When thickened add the bloomed gelatine.
7- Strain the Parmesan custard into a clean bowl.
8- Let the custard cool down to room temperature and churn.
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