Parmesan Ice Cream

Original Receipt

Take six eggs, half pint of syrup, and a pint of cream, put them into a stewpan, and boil them until they begin to thicken; then rasp three ounces of Parmesan cheese, mix the whole well together, and pass it through a sieve; then freeze it according to custom.

              From: The Cook’s Dictionary, and Housekeeper’s Directory, by Richard Dolby, 1833


6 eggs beaten
1 cup simple syrup*
2 cups light cream
1/2 cup of freshly grated parmesan (using grated canned parmesan will give less desirable results)


Modern Method

  1. Grate 1/2 cup of parmesan cheese.
  2. Beat eggs.
  3. Add 1 cup simple syrup to eggs.
  4. Add egg/cheese/syrup mix to cream. 
  5. Cook gently over medium low heat until the custard coats the spoon.
  6. Cool custard,
  7. Strain through a sieve.
  8. Freeze by building layers of 1 inch ice and 1/4 inch rock salt in large bowl. Build layers up around a smaller metal bowl that will hold 2 quarts of liquid.
  9. Scrape down mix as it freezes.
  10. Serve immediately. 

*For simple syrup, take two cups granulated sugar and one cup water and bring to a simmer over medium heat until all the sugar is dissolved. Let cool before use.

Taken from Old Sturbridge Village Cookbook