Tuesday, September 11, 2007

Parmesan Cheese Ice Cream.

Today, September 11th

I was reminded of this interesting recipe in an email conversation with lapinbizarre. It is a superb example of finding an old recipe that sounds so funky that it surely must soon be rediscovered and claimed as the new idea of a cutting-edge modern chef.

I am unable to track down the well-known recipe from Hannah Glasse – there are a lot of editions of her works to troll through, and I am, after all, on holiday. The same recipe certainly appeared in many cookbooks of the late eighteenth and early nineteenth centuries. This is the version from The Cook's Dictionary and House-keeper's Directory … by Richard Dolby (1830)

Cheese (Parmesan) Ice Cream.
Take six eggs, half a pint of syrup and a pint of cream; put them into a stewpan and boil them until it begins to thicken; then rasp three ounces of parmesan cheese; mix the whole well togetherand pass it through a sieve, then freeze it according to custom.

Now, all I need to do is find the recipe for Asparagus Ice, and we have the makings of a wonderful ice-cream parfait.

Tomorrow’s Story …

Fruit with Meat.

Quotation for the Day …

The traveler sees what he sees, the tourist sees what he has come to see. Gilbert K. Chesterton


T.W. Barritt at Culinary Types said...

I am fascinated by all these savory and spicy ice creams that are showing up in restaurants, but even more intriqued by the fact that these kinds of recipes existed many years before. Bring on the Asparagus Ice!

Anonymous said...

Indeed! Fascinating to see something which would so recently have been regarded as highly suspect in fact being both old and very new!