Ice Cream Wheels

recipes_parm-ice-cream.jpg
 

Ingredients

6 eggs, at room temperature

3 ounces Cello® Parmesan cheese, finely shredded

1 cup prepared syrup

2 cups heavy cream

1 bag, Cello Parmesan Whisps®

Chocolate syrup, for topping

Ice Cream Wheels

12 servings
15 min prep time

Ingredients

6 eggs, at room temperature

3 ounces Cello® Parmesan cheese, finely shredded

1 cup prepared syrup

2 cups heavy cream

1 bag, Cello Parmesan Whisps®

Chocolate syrup, for topping

 

Directions

  1. Crack eggs into a bowl and beat lightly.

  2. Beat in grated Cello Parmesan Cheese and stir to combine. Stir in syrup and cream.

  3. Cook in a double boiler.

  4. Strain. Chill.

  5. Freeze in an ice cream maker, according to manufacturer’s instructions.

  6. Transfer to a container, covered, to freeze entirely.

  7. Once frozen, spoon a small amount of ice cream onto a Cello Parmesan Whisp, top with a second Whisp, spoon on more ice cream, then top with a third Whisp so you end up with a two-layer ice cream wheel. Do this quickly to avoid melting.

  8. Store in freezer on a tray until ready to serve.

  9. Drizzle each with chocolate syrup before serving.

    Chef note: If you don’t have time to make your own ice cream, use a store-bought variety like vanilla or pistachio. Simply spoon onto Cello Whisps and drizzle with syrup.

 
ParmesanCello Cheese