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Recipe: Parmesan gelato

Recipe: Parmesan gelato
(Glenn Koenig / Los Angeles Times)

Parmesan gelato

Total time:

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30 minutes plus cooling time and 1 ½ hours freezing time

Servings:

8 (Makes about 1 quart gelato)

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

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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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