Parmesan Ice Cream Sandwich
Adapted from a recipe by Chef Ferrán Adria of El Bulli

For the Ice Cream:

5 cups heavy cream
1/2 pound finely grated Parmesan cheese
Place a fine strainer over a medium bowl and set aside. In a medium saucepan over medium heat, bring cream to a simmer. While stirring with a wooden spoon, gradually add Parmesan. Stir constantly until mixture is smooth, about 10 minutes. Pour mixture into strainer and press any solids to extract as much liquid as possible. Allow to cool to room temperature. Pour mixture into a 9x12" baking dish and cover with plastic wrap. Freeze until solid, about 6 hours.

For the Marmalade:


5 lemons
1 cup sugar
Using a sharp knife, cut all peel (including white pith) from lemons. Dice lemons into 1/2" cubes and transfer to a small saucepan. Add sugar and bring to a simmer over medium-low heat. Cook, stirring occasionally, until mixture is thick, about 1 hour. (While marmalade is simmering, prepare Parmesan cookies.) Remove from heat and let cool to room temperature.

For the Cookie:


5 large egg whites
1/2 pound finely grated Parmesan cheese
Nonstick cooking spray
Preheat oven to 350 degree. In a mixing bowl, combine egg whites and grated cheese. Spray 2 10x15" nonstick baking sheets with nonstick cooking spray. Spread half of mixture in center of each sheet. Top with a sheet of wax paper and use a rolling pin to press mixture evenly across each pan. Remove and discard wax paper. Bake mixture until lightly browned, about 7 minutes. Remove pans from oven and trim dark edges. Cut remaining mixture in each pan in 12 3" squares to make a total of 24. Using a spatula, turn the squares over and return pan to oven. Bake an additional 5 minutes; remove from oven.

To Serve: Remove pan of ice cream from freezer and place on top of a warm, damp cloth for about 5 minutes. Using a knife dipped in hot water, cut ice cream into 12 3" squares. Place a square of ice cream on a Parmesan cookie, top with a spoonful of marmalade and top with another Parmesan cookie. Serve immediately or freeze until ready to serve. Makes 12 ice cream sandwiches — Carole Kotkin


 

Food Editor Carole Kotkin is a Miami-based writer, cooking instructor and consultant. She recently co-authored Mmmiami – Tempting Tropical Tastes for Home Cooks Everywhere. Wine News BuyLine Panelist Fred Tasker writes a weekly syndicated wine column for The Miami Herald.

Courtesy The Wine News

 

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