Parmesan Cheese Ice Cream
4 servings
30 minutes
Parmesan ice cream is an exquisite culinary creation embodying the boldness of French cuisine. This dish combines the richness of cream, the caramel warmth of yellow sugar, and the savory saltiness of parmesan, creating a harmony of flavors where sweet and salty dance in a surprising duet. The recipe's origins trace back to chefs experimenting with rethinking traditional ingredients. It can be served as a standalone dessert or an elegant accompaniment to caramelized nuts, pear chutney, or even aged wine sauce. Its velvety texture and unexpected flavor profile make this ice cream a true gastronomic adventure.
1
In a saucepan over low heat, constantly stirring, bring the cream with sugar to a boil, but do not boil. As soon as the cream reaches boiling point, immediately remove from heat, add grated Parmesan, and continue stirring until the cheese melts. Cool to room temperature.
- Double cream 40% fat: 500 ml
- Golden (light brown) sugar: 110 g
- Grated Parmesan cheese: 110 g
2
Leave in the refrigerator overnight. By morning, the mixture will thicken enough for further freezing. Transfer to a tightly sealed container for the freezer, mix thoroughly, level it out, and cover the surface of the ice cream with wax paper or plastic wrap. Close the lid and freeze for at least 6 hours.