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We love coming across old recipes. They help reminds us that people are people even if they lived in a different century. Not only that, but these recipes give us a chance to experience a little slice of life from a time period long gone. That’s why we were so excited when we came across this recipe for ice cream from 1836. More than 180-years old, this recipe still has it going on! We gave it a shot and absolutely fell in love with how creamy this dessert can be.
Today we are sharing the “Parmesan Iced Cream” recipe. This gives those with experienced pallets a taste at a more savory ice cream flavor. While it does involved ingredients you might not find in a modern-day ice cream recipe, it is well worth the effort.
Check out how it is made below and see the video of a chef making it!
At the premier living historic site of Connor Prairie in Fishers, Indiana, the YouTube channel 18th Century Cooking has decided to introduce this extraordinary ice cream recipe.
Here’s what this video recipe features according to YouTube:
“Jon is transported once again back to 1836. Mrs. Curtis is a delightful long-time resident of Prairietown, part of Conner Prairie Interactive History Park, in Fishers, Indiana. She has kindly taken time from her busy preparations to share with Jon an amazing recipe for “Parmesan Iced Cream” that dates back to the 18th century.
“This dish is reason enough to invest in an ice cream maker, whether it’s a period sabotiere like the one used in this video, or a modern electric version! This is a savory dessert that is an absolute perfect base for your favorite fruit compote! Oh my…”
The video goes through the step-by-step process of making the recipe as it would have been done back in the 1800s.
She takes six fresh eggs and breaks them into a large mixing bowl. She whisks the eggs and adds 3 ounces of grated parmesan cheese.
Next she adds one cup of syrup (this is 2 cups of sugar cooked with 1 cup of water and simmered over heat).
Mix that together then add 2 cups of cream.
Pour the custard mixture into a pot and place it over low-medium heat. Check it periodically with a spoon. When you take the spoon out, drag your finger across the back. When it is ready, that motion will leave an open spot across the back that doesn’t fill up.
When it’s done, take it off the fire and let it sit for 30 minutes.
She pours the custard into a metal cylinder and the puts it on top of ice that has been treated with rock salt.
When the ice has turned the canister cold, churn it for about 10 minutes.
Scrap down the sides so more cream can get cold. Allow it to see another few minutes and then churn again for 10 minutes.
Check out the video to see the finished product! It looks so delicious!
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