Recipe: Parmesan gelato
(Glenn Koenig / Los Angeles Times / July 1, 2013)
Total time: 30 minutes plus cooling time and 1 ½ hours freezing time
Servings: 8 (Makes about 1 quart gelato)
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4 1/4 cups milk
1/4 cup plus 3 tablespoons (3 1/2 ounces) heavy cream
3/4 cup sugar
1 cup finely grated Parmesan
1 1/2 pounds ice
1 pound rock salt
1. Prepare the milk base: In a medium saucepan, combine the milk and heavy cream. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.
2. In a medium aluminum bowl, combine the cooled milk base with the sugar and Parmesan cheese.
3. Place the bowl over a larger bowl containing the ice and salt and whip the mixture with a hand whisk for about 10 minutes to lighten the texture, or to desired consistency.
4. Freeze the gelato base for about 1 1/2 hours before serving.
Each of 8 servings: 241 calories; 8 grams protein; 26 grams carbohydrates; 0 fiber; 12 grams fat; 7 grams saturated fat; 40 mg. cholesterol; 25 grams sugar; 214 mg. sodium.
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