My first taste of parmesan ice cream was while doing a stage at Townhouse. I did not use their recipe and to make it my own, I roasted the rind of the cheese. I'm not sure how they made their version. This allowed the oil from the cheese to be released. I strained off the oil and reserved. I heated the milk enough to dissolve the sugar and then poured the mixture over the roasted rinds and let steep for 24 hours. The roasting seemed to bring out a great nutty essence. I mixed the oil with maltodextrin and whipped it into the yolks. Next time I may microplane a bit more parm into the yolks for just a bit more of the salty side of balance.
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