Parmesan Ice Cream

Parmesan Ice Cream / Karen E. Photography

Parmesan Ice Cream / Karen E. Photography

A courgette (baby-marrow) soup will never be the same
without Parmesan ice cream. The Parmesan gives this dish a
savoury kick of note.
— Jackie Cameron

Yields:+-1 litre


  • 600ml Cream
  • 150g Parmesan Cheese
  • 6 Egg Yolks
  • 40g Castor Sugar
  • 15ml Glucose Syrup


  1. Heat the cream and the cheese wedge together on a slight simmer to allow for the cheese to melt slowly.
  2. Cream the egg yolks and castor sugar together, add the glucose.
  3. Fold the warmish cream mixture into the egg yolk mixture.
  4. Leave this mixture in the fridge overnight to get as cold as possible.
  5. Churn in an ice-cream machine.  If an ice-cream machine isn't available place chilled mixture into a freezer. Whisk every 30 minutes until frozen to allow for a light, fluffy ice cream.  Serve within a courgette/baby marrow soup.