The Hot Parmesan Ice Cream is based on the Parmesan ice cream recipe, but it differentiates in texture and in the way of serving. It melts under colder temperatures and is more stable under higher temperatures. It can be served as an appetizer as well as after dinner. Making this ice cream is similar to my previous post’s Hot Mango ice cream.
- 1/2 cup cream
- 1 1/2 cup of milk
- 1/3 cup of sugar
- 85 gr of Parmesan cheese
- 1.5% or 6.75gr of Methylcellulose - SGA 7C
- 3/4 cup of water
Parmesan ice cream
- Mix cream and sugar and heat, but not boil.
- Slowly pour the beaten egg whites and mix them.
- Add the grated Parmesan cheese and stir until it melts.
- Add the Methylcellulose solution and stir again.
- Remove from the stove, strain it, and put in the fridge for a few hours or put over an iced bath for an hour, if needed it right away.
- Boil the water.
- Add Methocel and whisk it until dissolved.
- Add it to the rest of the ingredients and stir.
- Boil a pot of water. Use an ice cream scoop or a cooking measuring spoon.
- Turn the heat on low.
- Use a scoop and scoop the ice cream.
- Wipe the sides of the scoop before immersing it in the water.
- Once the scoop is in the water, you will see the ice cream slowly dislodging from the ladle and forming a shape. It is similar to poaching eggs.
- Cooking time is about one to three minutes or a little bit more, depending on the size of the scoop.
- Once the ice cream is ready, use a slotted spoon, scoop it out, and place it on a paper towel.
- Wait for two to three min. Before serving, it will slightly start to melt, just like taking regular ice cream from the freezer and waiting a few minutes before serving.
- When you are ready, serve it as part of your dish. In my case, it was served together with 1/2 cold 1/2 hot Tomato soup.
The texture of the ice cream depends on the proportions of the cream, milk, and the type of cheese.
The ice cream at the beginning is a bit chewy. After 5 min softens up, and it tastes creamier.
If the taste is too creamy, add more water or milk.