Parmesan Ice Cream
Parmesan enriches this dessert with protein and calcium, while the dairy-and-cream base makes it dense and rich. Emulsifying the hot base with finely grated cheese creates a smooth texture without large pieces. After chilling the base, churn the ice cream to a soft consistency and then stabilize it in the freezer.
Mix erythritol (55 g), milk powder (10 g), and ice-cream stabilizer (2.5 g). Separately heat 35% cream (200 g) with milk (188 g) to 40 °C. Slowly add the dry mixture while whisking.
Heat the base to 85 °C, remove from the heat, and add finely grated Parmesan (43 g). Stir for 1–2 minutes until smooth and emulsified. Cool quickly in an ice bath to 4 °C and refrigerate for 8–12 hours.
After resting, blend the base with an immersion blender. Churn it in an ice-cream maker until soft. For the manual method, freeze it in a container and blend three times at 30–40-minute intervals, no longer than 1 minute each time. Transfer to a covered container and freeze until stable.
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