Parmesan gelato

Time 30 minutes
Yields Serves 8 (Makes about 1 quart gelato)
Parmesan gelato

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.


In a medium aluminum bowl, combine the cooled milk base with the sugar and Parmesan cheese.


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.


Freeze the gelato base for about 1 1/2 hours before serving.

Adapted from Carpigiani Gelato University.

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