Parmesan gelato

  (Glenn Koenig / Los Angeles Times / July 1, 2013)

 

Parmesan gelato

Total time: 30 minutes plus cooling time and 1 ½ hours freezing time

Servings: 8 (Makes about 1 quart gelato)


Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish.


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.