Parmesan Ice Cream with EVOO and Balsamic Vinegar

Don’t be fooled by the unexpected ingredients, this surprisingly delicious twist on desserts features the tangy taste of balsamic glaze and the smoothness of olive oil that pairs delightfully with the creamy cheese-infused ice cream. It’s a recipe not to be missed!


Adjust Servings
1.5 cups milk
1.5 cups cream
120g Parmesan rinds/chunks
1/2 cup sugar
1/2 cup glucose(or do 3/4 sugar in total if you don’t want to use glucose)
6 egg yolks
Naturel Extra Virgin Olive Oil, as needed
Naturel Organic Balsamic vinegar, as needed


- Heat the milk and cream with the Parmesan rinds till it just starts to simmer. Reduce heat to low and allow to infuse for 30 minutes. Strain out mixture to remove rinds/chunks of parmesan.
- Add the glucose, sugar and egg yolks, cook over a Bain Marie till it gets to 85-90C
- Chill the custard until it is cold.
- Churn in an ice cream maker and grate in about 3 tbsp of Parmesan cheese when the ice cream is not fully formed. Once completed, freeze ice cream or serve immediately.
- Add in 1tsp of olive oil and 1/2 tsp of balsamic vinegar for each scoop of ice cream, or as desired.