Parmesan Ice Cream (1789, England)


Test your taste buds with a 1789 Gelato di Parmigiano. For those who think ice cream is just not cheesy enough.

This recipe comes from the 1789 cookbook The Complete Confectioner, published in London, and written by Frederic Nutt.


275ml cream
30g grated parmesan
3 eggs
140ml sugar syrup (1:1 water to sugar)

  1. Heat a sugar syrup, and in another pan, the cream.
  2. Pour in the sugar syrup into the cream, then crack eggs over and whisk well. Keep it on a low heat to avoid the cream burning.
  3. Once all well mixed in, sprinkle in the parmesan bit by bit, and take off the heat once it begins to bubble.
  4. Drain the liquid through a sieve, squeezing the solid to get as much as possible out, and freeze at least overnight.
  5. Serve in a tall sundae glass.

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