33 minutes ago, JoNorvelleWalker said:Who says ice cream has to be sweet? That's why God created trehalose.
The very first ice cream I made contained no sugar or sweetener. It was Sorbetto di Parmigiano:
"Sorbetti became very popular in the eighteenth century, and the category included many non-sweet dishes.
There is a famous treatise on sorbetti by a physician of the time, telling of the many therapeutic uses for these
iced dishes. This one, of Parmigiano, is typical of the non-sweet examples, and perhaps the easiest to understand
for the modern palate. It should be eaten in place of the cheese course, either instead of dessert or before it.
The dish has an established place in the old Parma cooking and is *not* an experiment."
Source: Giuliano Bugialli's "Classic Techniques of Italian Cooking" I'd be happy to provide the recipe and technique to anyone interested.
There's also a Gelato di Parmigiano, which, while technically not an ice cream, is made along similar lines and was usually enjoyed in the same manner during a meal. It's interesting in that many recipes call for a small amount of chili pepper. Frequently it's been served as an appetizer - it goes very well with thin slices of prosciutto (Parma ham).
