Monday, July 15, 2013

Easy Parmigiano-Reggiano Ice Cream


So. Good.

I was thinking about savory ice creams and did a little poking around. Finding Parmesan cheese recipes I got excited about creating a meal around it, but I wasn't thrilled with the unessesary  complexity of a lot of the recipes. The one I used was on Food Dot Com as originally published in Vogue from a restaurant in Melbourne, Australia. While well-traveled, the recipe was nearly what I had beenlooking for, so I adjusted the amounts of things a little to make it even easier. Now I have a standard recipe for any savory ice cream and I intend to use it.

It came out wonderfully. It's smooth like salty, cheesy butter in the mouth, and ready for some extra virgin olive oil and fruit. Tomatoes? Pears? Apples? An infused oil might be just the thing. Meat? It's one tasty blank canvas. Now I just need to come up with the rest of the meal. I'll let you know what that will be.

Serves 6 or so. A little will get the job done. Takes about two hours to make, but most of that is waiting for cheese to melt and for it all to freeze.

Ingredients:

2 Cups Heavy Cream
3 Egg Whites
2 1/2 Ounces Parmigiano-Reggiano Cheese Microplane grated, if possible, or grated as finely as possible.

1) Combine cheese and one cup of cream and heat on lowest oven setting until cheese melts. Whisk to blend completely. Allow to cool to room temperature.

2) While cheese is cooling, use a large whisk and hit the egg whites until they are good and frothy.

3) Combine eggs, remaining cream and cheese and cream blend. Whisk to blend.

4) Place into refrigerator in airtight container or pour into ice cream maker.

Update: Made with this recipe the ice cream gets hard to scoop in the freezer. Put it into the refrigerator for an hour or two before serving.