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Nutrition Facts
Serving Size 1 (118g) Recipe makes 6 servings
Calories 413
Calories from Fat 327		(79%)
Amount Per Serving		%DV
	Total Fat 36.4g	55%
	Saturated Fat 22.4g	112%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 127mg		42%
Sodium 680mg		28%
Potassium 119mg		3%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 0.0g	0%
	Sugars 0.5g
Protein 18.6g		37%
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Parmesan Ice-Cream

Recipe #132227 | 2¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Wendys Kitchen
Aug 3, 2005

This recipe was published in Vogue from an Italian restaurant in Melbourne Australia (Caffe e Cucina). They serve it with pesto, olive oil, grissini sticks and pear slices as you would a cheese platter - very unusual. Would certainly be a conversation piece!

SERVES 6 (change servings and units)

Ingredients

250 g finely grated parmesan cheese
400 ml heavy cream
2 egg whites

Directions

1
Combine 150g parmesan and 200ml cream and set aside in warm place until parmesan is almost melted.
2
Whisk eggwhites to soft peaks, add remaining cream and whisk till stiff.
3
Stir in remaining parmesan into warmed parmesan mixture and then fold gently into eggwhiote/cream mixture.
4
Pour mixture into airtight container and freeze.
5
To serve: Spoon parmesan ice-cream into a ramekin dish and serve alongside a ramekin of pest drizzled with olive oil, and with grissini and slices of nashi pear!
6
Oh my!