Ingredients:
- 50 g Parmesan cheese
- 8 egg yolks
- 125 g sugar
- 150 ml milk
- 350 g cream
- Vanilla powder
- 550 g Philadelphia type cheese
Preparation:
- Place the Parmesan in the mixing jar, cut into pieces. Blend on speed 10, 30 seconds. Lower the cheese towards the centre of the jar and repeat the operation. Set aside.
- Put on the butterfly accessory.
- Add the sugar and egg yolks inside the mixing jar. Blend on speed 4, 1 minute and a half.
- Add the milk, cream and vanilla inside the mixing jar. Heat on speed 4, 90 degrees, 9 minutes.
- Add the cheeses and mix, speed 4 – no heat – 1 minute.
- Leave the mixture to cool slightly and put it in the freezer in an airtight container.
- After 2 hours, blend again on speed 2.
- Repeat 3 times.
- Remove the ice cream from the freezer a few minutes before serving.
Tips…
- Heat 50 g water with 50 g sugar at 120 degrees, speed 1, 10 minutes. Add 150 g of berries. Cook on speed 4, 100 degrees, 1 minute. Leave to cool and finish crushing the syrup. Serve with the ice cream.
