Parmesan Cheese Ice Cream Recipe
This unique Parmesan cheese ice cream blends savory and sweet elements into a rich, creamy frozen dessert with bold umami flavor.
Equipment
- Small saucepan
- Whisk
- Ice cream maker (automatic or hand-cranked)
- Freezer-safe container
- Fine-mesh sieve
Ingredients
- 5 large eggs at room temperature
- 2 cups heavy whipping cream
- 1 cup simple syrup (1:1 ratio of sugar to water)
- 3 ounces Parmesan cheese, freshly grated
Instructions
- Let all ingredients come to room temperature before starting. In a small saucepan, whisk the eggs until smooth. Add the cream and simple syrup, whisking to combine.
- Place the saucepan over medium-low heat and whisk constantly to prevent clumping or burning. Cook for 10–15 minutes, until the mixture thickens into a custard. It's ready when it reaches 170°F or passes the spoon test—drag your finger across the back of a spoon coated in custard; if a clear line remains, it's done.
- Remove the pan from heat and immediately stir in the Parmesan cheese. Whisk until fully melted and incorporated into the custard.
- Strain the custard through a sieve into a clean bowl. Cool to room temperature, then refrigerate or place in an ice bath until thoroughly chilled.
- Once chilled, churn the custard in an ice cream maker according to the machine's instructions.
- The ice cream will be soft straight out of the machine. For a firmer texture and easier scooping, transfer to a container and freeze for 12 hours before serving.
Notes
- Freshly grated Parmesan is essential for a smooth texture—pre-grated varieties may not melt properly.
- Simple syrup can be homemade by heating equal parts sugar and water until dissolved; cool before using.
- Serve as a standalone gourmet dessert or pair with figs, balsamic reduction, or toasted nuts for a bold presentation.
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