Parmesan Ice Cream

Submitted by Tuck Burnette

"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."

 

• Ready In: 15mins
• Ingredients: 4
• Yields: 1 Quart
• Serves: 10-14

ingredients

• 6 eggs, at room temperature
• 3 ounces parmigiano-reggiano cheese, finely shredded
• 1 cup prepared syrup
• 2 cups heavy cream

directions

1. 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.
2. Transfer to a container, covered, to freeze entirely.