Parmesan Ice Cream
photo by Tuck Burnette
- Ready In:
- 6 eggs, at room temperature
- 3 ounces parmigiano-reggiano cheese, finely shredded
- 1 cup prepared syrup
- 2 cups heavy cream
- 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.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!