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)
- Grate 1/2 cup of parmesan cheese.
- Beat eggs.
- Add 1 cup simple syrup to eggs.
- Add egg/cheese/syrup mix to cream.
- Cook gently over medium low heat until the custard coats the spoon.
- Cool custard,
- Strain through a sieve.
- 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.
- Scrape down mix as it freezes.
- 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