Parmesan Ice-Cream

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READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine 150g parmesan and 200ml cream and set aside in warm place until parmesan is almost melted.
  • Whisk eggwhites to soft peaks, add remaining cream and whisk till stiff.
  • Stir in remaining parmesan into warmed parmesan mixture and then fold gently into eggwhiote/cream mixture.
  • Pour mixture into airtight container and freeze.
  • 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!
  • Oh my!
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