Parmesan icecream

jon wellington

jon wellington

13th February 2012
jon wellington

Parmesan icecream

lovely savory icecream that has so many uses


  • - 180g Parmesan cheese
  • - 720ml skimmed milk
  • - 3 egg yolks
  • - 1 pinch of salt
  • - 480ml double cream cream
  • - 7g gelatine


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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