Quantcast
☰ menu   

Rosemary Balsamic Parmigiano Ice Cream

Rosemary Balsamic Parmigiano Ice Cream
Syrupy-sweet balsamic glaze, savory rosemary, and salty cheese slivers come together in this innovative ice cream. High Road Craft Ice Cream & Sorbet created this flavor for Chef Matt Swickerath of Valenza Restaurant in Atlanta. Swickerath wanted an Italian-inspired flavor to serve with a roasted berry crostata. For the balsamic glaze, chef Keith Schroeder recommends using the version made by Roland, which is available in grocery stores. You’ll need an ice cream maker for this recipe.
Write a review
Print
Ingredients
  1. 2 tablespoons sugar
  2. 1 tablespoon rosemary, stems removed, leaves finely minced
  3. ¼ teaspoon sea salt
  4. Ice Cream Base
  5. ¼ cup premade balsamic glaze (such as the one sold by Roland)
  6. ¼ cup Parmigiano Reggiano slivers (finely microplaned)
Instructions
  1. Combine sugar, rosemary, and salt in a food processor. Finely mince, and then refrigerate.
  2. Prepare Ice Cream Base. After mixture has cooled to room temperature, add chilled rosemary mixture, and stir to combine.
  3. Place in refrigerator to chill, at least 8 hours.
  4. After ice cream mixture has chilled, remove from refrigerator and pour into an ice cream maker. Spin according to manufacturer's instructions.
  5. When the ice cream is finished, gently stir in balsamic glaze and Parmigiano Reggiano as you scoop it into storage container(s).
  6. Store in the freezer for at least 2 hours (and preferably overnight) before serving. Alternatively, you may use a home camping-style or foam cooler to freeze ice cream. Place ice cream inside, and top with a block of dry ice followed by a sheet of cardboard. The dry ice mimics the action of a hardening cabinet, an essential part of the ice cream manufacturing process. When the ice cream is rock-hard, transfer it to your home freezer. It will actually rise to proper serving temperature in the freezer.
culture: the word on cheese http://culturecheesemag.com/

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe