Savory Parmesan and Basil Ice Cream

Savory Parmesan Basil Ice Cream is a delicious and original gastronomic preparation, a savory version with Parmesan and basil of the classic sweet ice cream, perfect as a spectacular appetizer for a summer family dinner or for a gourmet brunch with friends.

Making it is simple and doesn't require any special technical skills, but there are a few tricks to ensure a perfect result: start by melting the unsweetened cream, grated Parmesan cheese, salt, and pepper in a pan over a bain-marie, measuring the temperature with a kitchen thermometer. When it reaches 122°F/50°C, turn off the heat and let it cool, then add the mascarpone and beat with an electric whisk until the mixture is lightly whipped.

Transfer the mascarpone to an airtight container, garnish with chopped fresh basil, and place in the freezer for at least 2 hours to firm up. Once it's creamy, let it cool for 10 minutes before enjoying, sprinkled with black pepper and garnished with a basil leaf or your favorite herb.

Savory Ice Cream Variations

If you like, you can replace the mascarpone with ricotta and flavor it with a ham mousse or arugula pesto, giving it a herbaceous, pungent note that contrasts nicely with the saltiness of the cheese.

How to Serve Parmesan Basil Savory Ice Cream

Flavorful and enveloping, this savory ice cream is ideal served in homemade cones for a wow factor, or in elegant single-serving cups, accompanied by a biscuit, or perhaps in delicious Parmesan baskets. Serve it with a plate of prosciutto and melon: you'll leave your guests speechless.

How to Make Parmesan Basil Savory Ice Cream

Step 1

Step 1

Pour the cream and grated parmesan into a pan, add a pinch of salt and a grind of pepper, then stir to combine.

Pour the cream and grated parmesan into a pan, add a pinch of salt and a grind of pepper, then stir to combine.

Step 2

Step 2

Place the saucepan on a bain-marie and heat using a cooking thermometer. When the mixture has almost reached 122°F/50°C, turn off the heat..

Place the saucepan on a bain-marie and heat using a cooking thermometer. When the mixture has almost reached 122°F/50°C, turn off the heat..

Step 3

Step 3

Let it cool, then transfer to a bowl and add the mascarpone. Turn the electric mixer on low and beat until smooth.

Let it cool, then transfer to a bowl and add the mascarpone. Turn the electric mixer on low and beat until smooth.

Step 4

Step 4

Transfer the mixture into a mold that has an airtight seal.

Transfer the mixture into a mold that has an airtight seal.

Step 5

Step 5

Add 6-7 chopped basil leaves and mix well, then cover with the lid and place in the freezer for at least 2 hours.

Add 6-7 chopped basil leaves and mix well, then cover with the lid and place in the freezer for at least 2 hours.

Step 6

Step 6

Remove from the freezer at least 10 minutes before eating and stir with a spoon to soften it.

Remove from the freezer at least 10 minutes before eating and stir with a spoon to soften it.

Step 7

Step 7

Your savory ice cream is ready to be served, in cups or cones, garnished with a grind of pepper and a few leaves of fresh basil!

Your savory ice cream is ready to be served, in cups or cones, garnished with a grind of pepper and a few leaves of fresh basil!

Storage Instructions

The savory ice cream can be stored in the freezer, in an airtight container, for 1 week. Before serving, let it cool for about 20 minutes at room temperature.