Lost & Legendary · Traditional recipe
Parmesan Ice Cream
Sweet-and-savory ice cream with aged Parmesan in a creamy egg base.
Milky sweetness meets the savory, slightly salty note of aged Parmesan here, and whole eggs give the ice cream a full, creamy texture. Parmesan ice cream was already known in 18th-century England, and this recipe is a modern take on that idea. An interesting pick when you want a dessert that’s less sweet than usual.
gellatti matches the recipe to the gram to your machine and serving temperature, using ingredients available where you live.
Origin
United Kingdom
Story
A recipe for Parmesan ice cream was published in London in 1789 by confectioner Frederick Nutt in The Complete Confectioner. It was a mix of eggs, syrup, cream and grated Parmesan. This recipe is a modern take on that sweet and savory idea.
Ingredients
- Cream
- Dextrose monohydrate
- Milk
- Parmesan
- Skimmed milk powder
- Sugar — sucrose
- Whole eggs, weight without shells
Exact grams with the HOME or PRO plan