Savory Parmesan Ice Cream
A creamy savory ice cream with clear Parmigiano-Reggiano flavor, restrained sweetness and a gently salty finish. This recipe pairs perfectly with pear, crostini or warm risotto.
- Prep
- 15 min
- Program
- ICE CREAM
- Level
- Medium
- Price
- €€€
Prepare the base
Finely grate the Parmigiano-Reggiano so it melts evenly.
Warm the whole milk and granulated sugar in a small saucepan over low heat, whisking until the sugar is fully dissolved and the milk is steaming but not boiling.
Remove from the heat and add the grated Parmigiano-Reggiano and cream cheese gradually. Blend with an immersion blender until smooth.
Whisk in the heavy cream, then leave the base to cool to room temperature.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Serve a small scoop with pear, crostini or a restrained drizzle of aged balsamic vinegar, or use it as a cold contrast on warm risotto.
Enjoy!
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Keep the milk below a boil and add the cheeses away from the heat to reduce the risk of separation.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 197 | 920 |
| Protein (g) | 8 | 37.4 |
| Carbs (g) | 10.3 | 48.1 |
| Fat (g) | 14 | 65.4 |