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.
Provided by Tuck Burnette
Categories Ice Cream
Time 15m
Yield 1 Quart, 10-14 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 316.2, Fat 22.8, SaturatedFat 13.4, Cholesterol 183, Sodium 231.8, Carbohydrate 21.1, Sugar 7, Protein 8
PARMESAN ICE-CREAM
This recipe was published in Vogue from an Italian restaurant in Melbourne Australia (Caffe e Cucina). They serve it with pesto, olive oil, grissini sticks and pear slices as you would a cheese platter - very unusual. Would certainly be a conversation piece!
Provided by Wendys Kitchen
Categories Frozen Desserts
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine 150g parmesan and 200ml cream and set aside in warm place until parmesan is almost melted.
- Whisk eggwhites to soft peaks, add remaining cream and whisk till stiff.
- Stir in remaining parmesan into warmed parmesan mixture and then fold gently into eggwhiote/cream mixture.
- Pour mixture into airtight container and freeze.
- To serve: Spoon parmesan ice-cream into a ramekin dish and serve alongside a ramekin of pest drizzled with olive oil, and with grissini and slices of nashi pear!
- Oh my!
Nutrition Facts : Calories 413.4, Fat 36.4, SaturatedFat 22.4, Cholesterol 127.2, Sodium 680.5, Carbohydrate 3.6, Sugar 0.5, Protein 18.6
TOMATO COLD SOUP WITH PARMESAN CHEESE ICE CREAM
It's very easy to elaborate upon this fresh tomato based soup, but its incredible taste relies upon using top quality olive oil and Parmesan cheese. Use very ripe tomatoes for the fullest flavor.
Provided by VICENÇ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
- Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
- Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
- Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.
Nutrition Facts : Calories 768.5 calories, Carbohydrate 7.9 g, Cholesterol 19.5 mg, Fat 80.6 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 13.9 g, Sodium 115 mg, Sugar 5 g
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