Parmesan Ice Cream

"This is a 17th century recipe. Make syrup by boiling 2 cups water with 1 cup sugar till smooth. Only use real Parmesan, nothing domestic will do. Leftover syrup will last for ages, use to sweeten tea, or cold brewed coffee."
 
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photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette
photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette photo by Tuck Burnette
Ready In:
15mins
Ingredients:
4
Yields:
1 Quart
Serves:
10-14
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ingredients

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directions

  • Mix eggs into a bowl and beat very light. Beat in grated cheese and stir to combine. Stir in syrup and cream. Cook in a double boiler, make sure that it doesn't curdle. Strain. Chill. Freeze in an ice cream maker, according to manufacturers instructions.
  • Transfer to a container, covered, to freeze entirely.

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