Parmesan Ice Cream

Parmesan Ice Cream

ORIGINAL RECIPE
Take six eggs, half pint of syrup, and a pint of cream, put them into a stewpan, and boil them until they begin to thicken; then rasp three ounces of Parmesan cheese, mix the whole well together, and pass it through a sieve; then freeze it according to custom.

SOURCE
The Cook’s Dictionary, and Housekeeper’s Directory

MODERN ADAPTATION
6 eggs beaten 1 cup simple syrup* 2 cups light cream 1/2 cup of freshly grated parmesan (using grated canned parmesan will give less desirable results)

Grate 1/2 cup of parmesan cheese.

Beat eggs.

Add 1 cup simple syrup to eggs.

Add egg/cheese/syrup mix to cream.

Cook gently over medium low heat until the custard coats the spoon.

Cool custard,

Strain through a sieve.

Freeze by building layers of 1 inch ice and 1/4 inch rock salt in large bowl. Build layers up around a smaller metal bowl that will hold 2 quarts of liquid.

Scrape down mix as it freezes.

Serve immediately.

* For simple syrup, take two cups granulated sugar and one cup water and bring to a simmer over medium heat until all the sugar is dissolved. Let cool before use.

Taken from Old Sturbridge Village Cookbook

INGREDIENTS
- 6 eggs beaten 1 cup simple syrup* 2 cups light cream 1/2 cup of freshly grated parmesan (using grated canned parmesan will give less desirable results)
- * For simple syrup, take two cups granulated sugar and one cup water and bring to a simmer over medium heat until all the sugar is dissolved. Let cool before use.
- Taken from Old Sturbridge Village Cookbook

INSTRUCTIONS
1. Grate 1/2 cup of parmesan cheese.
2. Beat eggs.
3. Add 1 cup simple syrup to eggs.
4. Add egg/cheese/syrup mix to cream.
5. Cook gently over medium low heat until the custard coats the spoon.
6. Cool custard,
7. Strain through a sieve.
8. Freeze by building layers of 1 inch ice and 1/4 inch rock salt in large bowl. Build layers up around a smaller metal bowl that will hold 2 quarts of liquid.
9. Scrape down mix as it freezes.
10. Serve immediately.


Non-personal archive
pmurad
November 23, 2013 at 11:52 PM