The Hot Parmesan Ice Cream is based on the Parmesan ice cream recipe, but it differs in texture and serving method. It melts at colder temperatures and is more stable at higher temperatures. It can be served as an appetizer or after dinner. Making this ice cream is similar to making my previous post’s Hot Mango ice cream.
Parmesan Ice Cream
How to make Hot Parmesan Ice Cream
Ingredients
- 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 -Â SGA 7C
- 3/4 cup of water
Instructions
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 the mixture from the stove, strain it, and put it in the fridge for a few hours, or if needed immediately, put it in an iced bath for an hour.
Methylcellulose solution
- Boil the water.
- Add Methocel and whisk it until dissolved.
- Add it to the rest of the ingredients and stir.
When ready
- 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, the ice cream will slowly dislodge from the ladle and form a shape. This process is similar to poaching eggs.
- Cooking time is about one to three minutes or more, depending on the scoop size.
- 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 and 1/2 hot Tomato soup.
Notes
The texture of the ice cream depends on the proportions of the cream, milk, and the type of cheese.
The ice cream is a bit chewy at the beginning. After 5 minutes, it softens up, and it tastes creamier.
If the taste is too creamy, add more water or milk.