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Desserts

Parmesan gelato

Parmesan gelato
Glenn Koenig / Los Angeles Times

Leave it to Italy -- a country where food and tradition go hand in hand -- to be home to the first university dedicated to the art of making gelato. In fact, the Carpigiani Gelato University, located outside Bologna, is ... Read more

Total time: 30 minutes plus cooling time and 1 1/2 hours freezing time | Serves 8 (Makes about 1 quart gelato)
  • 4 1/4 cups milk
  • 1/4 cup plus 3 tablespoons (3 1/2 ounces) heavy cream
  • 3/4 cup sugar
  • 1 cup finely grated Parmesan
  • 1 1/2 pounds ice
  • 1 pound rock salt

Step 1Prepare the milk base: In a medium saucepan, combine the milk and heavy cream. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.

Step 2In a medium aluminum bowl, combine the cooled milk base with the sugar and Parmesan cheese.

Step 3Place the bowl over a larger bowl containing the ice and salt and whip the mixture with a hand whisk for about 10 minutes to lighten the texture, or to desired consistency.

Step 4Freeze the gelato base for about 1 1/2 hours before serving.

Note: Adapted from Carpigiani Gelato University.

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