Thursday, December 9, 2010

Avery Aames's Parmesan Gelato

What fun it is to come across a new recipe. As a writer, my creative mind is always thinking about story, story, story, but I truly enjoying cooking. I find it quite a serene pastime. To that end, I browse cooking magazines and websites all the time.

During the holidays, I’m always looking for something new to serve as a dessert after our traditional Christmas dinner of roast beef, Yorkshire pudding and string beans.

I’ve gone with apple pie with cheddar crust , pumpkin cheesecake, and mango chuntey with brie and fruit.

This year, I’m serving Parmesan Gelato. Yep. Gelato. I came upon a recipe in an old copy of Bon Appetit and decided I absolutely must test it out first.

Oh, poor me. LOL.

As many of us do, I tweaked it. Their recipe called for whole milk. I used 2%. Their recipe called for less Parmesan. I added more. I wanted this to taste like very cold cheesecake without the crust.

It’s quick to make. It doesn’t require any eggs or cooking.

And it was luscious. The salty cheese and sugar make a remarkable combination.



4 ¼ cups light [2%] milk

¼ cup plus 3 tablespoons heavy cream

¾ cup white sugar

1 cup shredded Parmesan


In a saucepan, combine the milk and cream. Heat the mixture over medium heat, stirring often, until it comes to a “strong simmer”.

Add the sugar and cheese. DO NOT LET IT BOIL OVER. Cook for 7-8 minutes, remove from heat and set aside.

Cool mixture for 2-3 hours.

Set up countertop ice cream maker. Pour in gelato mixture. Freeze/stir for 30 minutes.

Gelato may be served right away, but it will be soft. If you freeze the gelato completely before serving, you might want to remove it from the freezer to “soften.”

Delicious served with cookies or crushed dark chocolate.

[If you want a .pdf or recipe card of this recipe, go to my website. It'll be posted in a day or so.]

If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon.

And last but not least...Krista's new book is out this week. The Diva Cooks a Goose! Buy one, buy two. It's a delightful romp! Perfect for the holidays and beyond!!!!

And congratulations to Cleo. Holiday Grind is a Publishers Weekly bestseller!!!!


  1. I saw the name of this recipe on Twitter and was revolted--but when I saw the description as "a very cold cheesecake" I knew I'd love it!

    I foresee this getting made very soon!

  2. Anything with heavy cream in it is *wonderful!* This sounds amazing, Avery--thanks for sharing it. I love the taste of cheesecake. :)

  3. Revolted, Wendy? How horrible . Perhaps I should change it. LOL.

    Julie, I agree re: cream. ;)


  4. I would LOVE to taste this combination of flavors. Parm Gelato may sound odd to some, but Mario Batali serves and amazing olive oil gelato at one of his restaurants and it's absolutely delicious. (Your photos are beautiful, btw, love that china!)

    Enjoy the Season!
    ~ Cleo
    Cleo Coyle on Twitter

  5. I have to say that this isn't an obvious combination to me. I have a feeling that it might be delicious, though. I love that sweet and salty combination in other foods, so I may have to try this. I'm very curious now!

    ~ Krista

  6. What an interesting combination, Avery. You certainly caught my attention. And I agree with Cleo - gorgeous photos! I'd love to sample this gelato. Combining sweet and salty is always wonderful.

  7. wow... that sounds impressive... need to give this a shot!

  8. So glad everyone's enjoying.

    Riley, I must apologize when I called you Julie earlier. Silly moi!

    It's really a fun combination, the salty and the sweet. And adding chocolate is wow!


  9. What an incredibly unusual gelato flavor! Will have to try it.

  10. curiouser and might be stated in Wonderland...I will admit to having a wee bit of "hmmmmm...I'm not sure about that" but your lovely photos and description makes this sound like a lovely gourmet end to a holiday meal. Thanks, Avery!

  11. Nanc, I love the Wonderland thought. :) I wasn't sure either, but being "The Cheese Shop Lady", of course I had to try it. And I was so pleasantly surprised I can't wait to make it for my holiday treat!


  12. That looks delish! I have to try this!