Cookbook Profile

Parmesan Cheese Ice Cream

Gelato di Parmigiano
Serves: 6
Preparation: about 15 minutes plus 6 hours' freezing
Recipe grading: easy


This unusual starter used to be served later in the meal, replacing the cheese course. As an appetizer, it goes very well with thin slices of prosciutto (Parma ham). Parmesan Cheese Ice Cream


2 cups/16 fl oz/500 ml light/single cream
3 cups/12 oz/350 g. freshly grated parmesan cheese
Salt to taste
Dash of cayenne or chile pepper


Mix the cream with the parmesan, salt and pepper in the top of a double boiler or in a heatproof bowl. Cook over simmering water until the cheese is completely melted. Remove from the heat and set aside to cool.

Pour through a sieve to strain.

Pour the resulting liquid into an ice cream maker and process as directed.

If you don't have an ice cream maker; pour the liquid into a freezerproof container and freeze, stirring at intervals as the mixture thickens and freezes.

After 3 hours in the freezer, take the mixture out and transfer to a food processor. Blend until smooth, then replace it in the freezer. Repeat this process after another 3 hours' freezing.

Serve with an ice cream scoop or a tablespoon.

Suggested wine: a dry or medium, lightly sparkling red (Lambrusco di Sorbara).

Buy the Book!


Flavors of Italy: Emilia Romagna
By Rosalba Gioffrè
Time Life Books, 1999
Hardback, $16.95
Color photos throughout
ISBN: 0-7370-0013-9
Recipe reprinted by permission.


Flavors of Italy: Emilia Romagna



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This page created October 2000