Part 3/5:
At first glance, Parmesan cheese might seem like an odd component for ice cream, but within the context of the 18th century, this combination is part of a broader trend toward daring culinary innovations. During this period, a variety of unconventional ice cream flavors gained popularity, including
Artichoke
Avocado
Asparagus
Foie gras
Even an ice cream made from ambergris, a substance produced in the digestive tracts of sperm whales.
Given this rich variety of flavors, Parmesan cheese as an ice cream ingredient becomes far less shocking, revealing a cultural willingness to explore and experiment with tastes that many today would consider rare or extravagant.