Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This recipe was published in Vogue from an Italian restaurant in Melbourne Australia (Caffe e Cucina). They serve it with pesto, olive oil, grissini sticks and pear slices as you would a cheese platter - very unusual. Would certainly be a conversation piece!


  1. Combine 150g parmesan and 200ml cream and set aside in warm place until parmesan is almost melted.
  2. Whisk eggwhites to soft peaks, add remaining cream and whisk till stiff.
  3. Stir in remaining parmesan into warmed parmesan mixture and then fold gently into eggwhiote/cream mixture.
  4. Pour mixture into airtight container and freeze.
  5. To serve: Spoon parmesan ice-cream into a ramekin dish and serve alongside a ramekin of pest drizzled with olive oil, and with grissini and slices of nashi pear!
  6. Oh my!