This home cook version of our famous Parmesan Sherbet can be easily churned up in any ice cream machine. It is a slightly sweet and supremely savory, for an unexpected dessert or palate cleanser.
Ingredients
- 500 ml (2¼ Cups) Milk
- 1g (1 pinch) Kosher Salt
- 70g (10 + ¼ Tbsp) Glucose Powder
- 3g (1 tsp) Perfect Ice Cream
- 30g (2 Tbsp) Water
- 170g (6oz) Parmesan Reggiano
Equipment
- Small Heavy Bottom Pan
- Microplane
- Thermometer
- Superbag 250 Micron or Chinois
- Ice Cream Machine
Timing
Active Time: 15 Minutes
Total Time: 2 Hours
Yield
1 Pint
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Combine & Heat Mixture
Dry mix Salt, Glucose Powder, and Perfect Ice Cream.
In a heavy bottom pan, combine the milk, salt, glucose powder, Perfect Ice Cream and water.
Place the pot over medium heat and bring it to 180°F.
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Add Cheese
Remove from heat and add the Parmesan Reggiano and whisk together until melted.
Strain through a 250 micron superbag and chill in the refrigerator until needed.
-
Churn and Serve
Churn in a Ice Cream Machine following the manufacturer’s instructions.
Serve immediately with our EVOO Croissants (Plant Based) recipe.
Summary
Recipe Name
Savory Parmesan Ice Cream
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
2 Comments.
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[…] our Savory Parmesan Ice Cream a try! This home cook version of our famous Parmesan Sherbet can be easily churned up in any ice […]