Polenta with Basil recipe title.

Parmesan Ice Cream


4 ¼ cups 2% milk
¼ cup plus
3 tablespoons heavy cream
¾ cup white sugar
1 cup shredded Parmesan


In a saucepan, combine the milk and cream. Heat the mixture over medium heat, stirring often, until it comes to a “strong simmer”. Add the sugar and cheese. DO NOT LET IT BOIL OVER. Cook for 7-8 minutes, remove from heat and set aside.

Cool mixture for 2-3 hours.

Set up countertop ice cream maker. Pour in gelato mixture. Freeze/stir for 30 minutes.

Gelato may be served right away, but it will be soft. If you freeze the gelato completely before serving, you might want to remove it from the freezer to “soften.”

Delicious served with cookies or crushed dark chocolate.


Picture of Doux de Montagne Fondue.

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