Parmesan Gravy

1 quart of Chicken Stock

2 cups GratedCheese

3 Tbsp Butter

3 Tbsp All Purpose Flour

¼ cup Heavy Cream

Melt butter and whisk in flour. Allow to cook for 2 minutes before adding stock and parmesan cheese. Cook over medium heat for 5 minutes, whisking regularly until cheese melts and stock thickens. Add cream, season with salt and serve hot.

Parmesan Ice Cream

2 cups Cream

2 cups Whole Milk

1 cup Sugar

1 cup Egg Yolk

¾ cup fresh Grated Parmesan

1 Tbsp Salt

Mix milk and cream, 1/2 cup of sugar and parmesan. Place over medium heat and begin to bring up. Over a double boiler whisk remaining sugar and egg yolks until sugar dissolves and is warm, but not hot. Once milk mix begins to simmer, turn off heat, add half milk mixture to egg mixture, whisk and then add remaining milk mix. Season with salt. Whisk briefly until just thickened. Ice bath to cool. Strain before chilling overnight in the refrigerator. Churn according to home ice cream makers instructions

Leave a Reply

Your email address will not be published. Required fields are marked *