Admission is free on Feb. 22 for George Washington’s birthday. Admission tickets will be distributed on-site upon arrival.

There were various flavors of savory ice creams that were popular in the 18th century, including Parmesan. This recipe is an adaptation of Frederick Nutt's recipe in his 1807 cookbook, The Complete Confectioner, or, the Whole Art of Confectionary Made Easy.

Ingredients

  • 6 eggs
  • 1 cup simple syrup
  • 1 pint cream
  • 3 ounces shredded / grated Parmesan (Ideally you want the freshest Parmesan you can get to enhance the flavor. Using a small block of Parmesan, shred it as fine as possible by hand.)
  • Directions

    1. In a medium saucepan, add eggs and whisk. Add syrup and cream to the mixture, and whisk to combine.
    2. Heat up at a low temperature until the mixture starts to thicken, stirring continuously. The mixture will start to thicken around 160 degrees. If you don’t have a thermometer, use the back of a spoon that has been dipped in the mixture, and run your finger along it. If the defined line you have created stays, the custard is ready.
    3. Take the pan off the heat and add the Parmesan, stirring until it is melted. Pass this mixture through a sieve to get any clumps out, and let it cool slowly in the refrigerator (it should look like thick pudding when it is completely cooled). 
    4. Once mixture is cooled, freeze in an ice cream machine according to the manufacturer's directions.

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