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
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Savory Parmesan Ice Cream
Modernist Pantry
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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 […]