How to make a homemade parmesan ice cream

Who could ever create a Parmesan Gelato if not Italians? The creation of this innovative artisanal ice cream taste, made of Parmigiano Reggiano DOP, became a “cult” during the Beijing 2008 Olympics, conquering all the Chinese!

Savory ice cream is a recent fashion in food. Some people consider it as part of the “experimental cuisine” or “molecular gastronomy”.  Ferran Adrià and other famous Chefs have launched the trend of creating cold desserts made with parmesan cheese.

New flavors are spreading as appetizer dishes or as desserts: pepper, garlic, rosemary, tomato, celery, carrot, pumpkin, olive oil. There is no limit to the culinary creativity!

If you want to impress your guests with a homemade unusual Gelato watch our video and follow Giorgio Paolucci hands!


Parmesan Ice Cream can be served as an innovative appetizer dish, a cheese course or as a dessert. It is also a great trendy recipe to celebrate the National Ice Cream month, July 2015. Set an outdoor ice cream party on Sunday, July 19. Invite friends and serve the Parmesan Gelato in truly ice cream Italian handmade bowls.

Click on the picture to discover DishesOnly “Gelato Time” Collection

Parmesan Ice Cream with Prosciutto

Time: 40 min. + 30 min. in the freezer

Ingredients – serves 8

1 ¼ Cup Milk

¾ Cup Fresh Cream

1 ½ Cup Parmesan

1 oz. Sugar

4 Egg Yolks



To finish:

Rocket Salad

Balsamic Vinegar

5 oz. Prosciutto

Extra Virgin Olive- EVO- Oil


Beat the egg yolks with salt, nutmeg, sugar and parmesan, and combine the ingredients with warmed milk and cream. Allow the mixture to cool in the fridge (+ 39.2 °F) and then pour it into the ice cream maker. Churn for 20-25 min..  Put the ice cream in a container and leave it in the freezer for 30 min..

Stir-fry the Prosciutto in a pan and when it turns golden-brown cut it in slices. Prepare a handmade bowl or dish with some clean rocket salad leaves – or any salad that you like – ; add the ice cream balls with a scoop and top them with a few drops of balsamic vinegar and EVO Oil. Decorate with the prosciutto crisps.

Recipe by: Giorgio Paolucci

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