How to Make Frederick Nutt’s 1789 Parmesan Cheese Ice Cream Recipe
In this episode we make and taste test a 230 year old Parmesan Ice Cream Recipe from Frederick Nutt’s book The Complete Confectioner published in 1789. The recipe only requires four ingredients: eggs, simply syrup, heavy cream, and freshly grated parmesan cheese. It tastes very smooth, sweet and slightly savory.
Substitute cane sugar syrup with maple syrup or non-sugar syrup if you are on a paleo or keto diet.
