Try out my recipe for delicious Parmesan Ice Cream!
Adventures Of A Black Belt Sommelier
An easy recipe for delicious homemade ice cream with a surprising main ingredient
A few years ago, actually, I think about 25 years ago, I took my wife at the time and son to lunch at the modern, the restaurant, Danny Myers restaurant, in the museum of modern art in New York City. The special, what restaurants used to call the plow du jour, that day was Dover-soled boned table side and served with Parmesan ice cream. They didn't expect very many people to order it, because it was such an unusual dish. They only had one guy working that knew how to boned Dover-soled at the table, and he was so far backed up that he was never going to finish boning all the orders that they had, because pretty much everybody was ordering it, because it was so unusual. I told our waiter that I knew how to boned Dover-soled at the table, I'd done it many times, so I'd be glad to help. He said, "If you'll help us out for a little while, we'll buy your lunch." So later, my wife and my next wife and son sat and chatted while I actually worked for the modern, or about an hour boning Dover-soled, fortunately, I was wearing a suit, so I looked appropriate, I boned Dover-soled for them in the restaurant, I don't remember how many, but a lot. I did it for about an hour, and then had a nice lunch, very nice lunch, it was an excellent restaurant with a nice bottle of wine, and they picked up the tab. I left a big tip and went on about my way on a wonderful trip to New York City. I always thought about what it would take to make Parmesan ice cream. I've made ice cream a lot in my life, generally, you know, with picnics or backyard parties, and it was always just more about the fun of making ice cream than it was at the ice cream was really all that great, because I just used the recipes that came with the ice cream maker, which was a mistake. About a year and a half ago or so, my wife now gave me an ice cream maker, and I started experimenting with creating recipes for excellent ice cream instead of the not very excellent ice cream that from the recipes that came with the ice cream maker. Believe it or not, I developed a recipe for Parmesan ice cream, and a really excellent chocolate ice cream, and really excellent strawberry ice cream, and I even made a sorbet with a German-broken Baron Oslaze, a reason that was fabulous, that I served at a dinner party with Quagra. But anyway, today I'm going to share with you my recipe, very simple, very delicious recipe for Parmesan ice cream. If you take six eggs, beat them together, that's it, in a bowl. You add, I'm going to look because I don't remember exactly my quantity, three ounces of grated Parmesan. Now the important thing here is do not use the kind of Parmesan that's pre-grated that you buy in the grocery store that comes in a little plastic tub because that is only partially actually Parmesan. There's other stuff in there. You don't want to use that. Your ice cream will not be good if you use that stuff. You need to get a wedge of good quality Parmesan and grate it yourself just before you add it to the egg. Set the cheese into the eggs, then add a cup of sugar and beat that all together. Once you've gotten that pretty creamy, you add two cups of heavy cream. That's it. Put it in a pan, put it on the stove and heat it on kind of a medium heat temperature until just before it's going to boil. You don't want to let it boil, but you want it to like what's called shimmer. When the surface of the cream starts to shimmer, you can see it starts to move a little bit just before it boils, and that's when you've created the custard that you need. Pour that into another container that's cool. Let it cool down enough that you can then put some saran wrap over the top. So it needs to be cool before you put it in the refrigerator because it might turn sour if you put it in the refrigerator hot, but saran wrap over the top. Once it's cooled, let's saran wrap over the top and put it in the refrigerator overnight because you want it to be really cold when you put it in the ice cream freezer. Then just follow the recipe on your ice cream freezer. That's the part the recipe does work, the instructions for how to churn ice cream. Once it's, you've churned it, usually takes about 30 minutes, you layer rock salt and salt outside the ice cream maker so that it gets below freezing. It usually takes about 30 minutes once it's pretty much set, scrape it into another bowl of some kind, container of some kind and put it in the freezer. It will be really, really delicious, I promise. Then when you're going to serve it, take it out of the freezer about maybe 10 or 15 minutes for you to serve it so it will be a nicer consistency and a lot easier to spoon up. I don't serve it with Dover Soul, I just serve it as kind of a pre-desert course, kind of semi-cheese course and dessert course combined, and it's really delicious. Try it, you'll love it, I promise. Thanks for tuning in to Adventures of a Vyte Meltzomier, we appreciate you joining us. If you like our little episodes, please share them with your friends, please follow us and leave any comments that you want to share with me, I'll be looking for them, take them seriously. Thank you very much. You [BLANK_AUDIO]