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The idea of cheese-infused ice cream may sound bizarre in today's culinary landscape, where classic flavors dominate. However, the 18th century was rife with experimental food pairings, suggesting that food innovators back then were more adventurous than today's mainstream ice cream makers. The recipe for parmesan cheese ice cream comes from Frederick Nutt's 1789 book, The Complete Confectioner, illustrating the quirky nature of historical flavors.
The recipe involves simple ingredients: six eggs, half a pint of syrup, a pint of cream, and three ounces of freshly grated parmesan. The simplicity of the method is striking, especially given that it predated the widely adopted imperial pint measurement, making conversions from historical to modern units straightforward.