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.
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 in a Ice Cream Machine following the manufacturer’s instructions.
Serve immediately with our EVOO Croissants (Plant Based) recipe.