Cheese Ice Cream

Ingredients:

• 50 g Parmesan cheese
• 8 egg yolks
• 125 g of sugar
• 150 ml milk
• 350 g of cream
• Vanilla powder
• 550 g of Philadelphia cheese

Preparation:

1. Put the Parmesan in the mixing jug cut into pieces. Crush at speed 10, 30 seconds. Lower the cheese towards the center of the jug and repeat the operation. Set aside.
2. Place the butterfly accessory.
3. Put the sugar with the yolks in the mixing jug. Crush at speed 4, 1 and a half minutes.
4. Add the milk, cream and vanilla into the mixing jug. Heat at speed 4, 90 degrees, 9 minutes.
5. Add the cheeses and mix, at speed 4, without temperature, 1 minute.
6. Let the mixture cool down and put it in the freezer in an airtight container.
7. After 2 hours, grind again at speed 2.
8. Repeat the operation 3 times.
9. Take the ice cream out of the freezer a few minutes before consuming it.

Tips…

• Heat 50 g of water with 50 g of sugar to 120 degrees, speed 1, 10 minutes. Incorporate 150 g of red berries. Cook at speed 4, 100 degrees, 1 minute. Let cool and just mash the syrup. Serve it with the ice cream.