@@unicornstew thanks. This is actually on my list to try in summer. I think I might do a half batch though, so if I hate it I don’t feel too guilty throwing it out lol
Oh wow - I think you’re the first person to try making something (that I’m aware of) that I’ve done on the channel, and I love that you went for the Parmesan ice cream above all else!
@@unicornstew I found it to not be overly cheesy? I'm guessing it's super dependent on how strong it is. Its flavor reminded me of the Parm cookies if you have ever tried those. I stuck to the recipe pretty close, for the freezing I just set my stand mixer outside in the -16f weather and let it churn for about 20 minutes
2 gills is about 1/2 pint - that’s helpful!!
What kind of syrup are you using there?
I went for a standard gomme syrup: 50/50 water and sugar
@@unicornstew thanks. This is actually on my list to try in summer. I think I might do a half batch though, so if I hate it I don’t feel too guilty throwing it out lol
Great video
Thanks so much - glad you enjoyed!
@@unicornstew made it last night and I really enjoyed the parm one
Oh wow - I think you’re the first person to try making something (that I’m aware of) that I’ve done on the channel, and I love that you went for the Parmesan ice cream above all else!
@@unicornstew I found it to not be overly cheesy? I'm guessing it's super dependent on how strong it is. Its flavor reminded me of the Parm cookies if you have ever tried those.
I stuck to the recipe pretty close, for the freezing I just set my stand mixer outside in the -16f weather and let it churn for about 20 minutes
Parmesan ice cream... not quite hitting our modern 'cheesecake gelato' takes...
I’ve got an episode in the pipeline for the first ever cheesecake from 2,000BCE!
First...... also lovely attempt at the ice cream
Thanks. It really made me appreciate why chocolate ice cream has better stood the test of time!