Original recipe

500g cream
6 eggs
250g puréed sugar (1:1 sugar and water)
100g Parmesan cheese, freshly grated

My adaptation

200g cream
2 eggs
125g Lauterzucker (1:1 sugar and water)
70g Parmesan cheese

Heat the cream to approx. 75°C and then pour it into a bain-marie with the beaten eggs and whisk until the mixture thickens but does not boil. Remove the pan from the heat and stir in the Parmesan until it has melted.

If you like, pass the mixture through a sieve to make the ice cream finer - this is not a must - and cool to room temperature. Put it in the fridge for about 3 hours and then put it in the ice cream maker.

You can add whatever you like:

Red wine jelly

Balsamic reduction and basil with a few cherry tomatoes for decoration

Strawberries with mint and balsamic reduction
 

BTW - you can of course also make feta ice cream or mountain cheese ice cream in the same way. If it's too sweet for you, reduce the amount of sugar.

Tip

If you are using lactose-free cream, reduce the amount of sugar by 1/3.