Cheese Zebras with Parmesan Ice Cream

These little pumpernickel stacks are a Dutch recipe and go very well with the eighteenth century Parmesan Ice, to form an interesting starter or even a savoury course. The Ice comes from the Italian Confectioner published in 1791. I like savoury ices but they are something that only have their vestigial remains in the champagne or mint sorbets served as an intercourse palate cleanser.


  • 150g/6oz butter
  • 2 hardboiled egg yolks, sieved
  • salt and freshly ground pepper
  • 1 tsp Worcestershire sauce
  • 150g/6oz mature Gouda cheese
  • 4 slices pumpernickel bread

For the Parmesan Ice-Cream

  • 55g/2oz granulated sugar
  • 300ml/½ pint water
  • 6 eggs, beaten
  • 600ml/1 pint double cream
  • 85g/3 oz Parmesan cheese


Beat the butter to a cream and add sieved yolks, salt, pepper, Worcestershire sauce and cheese. Spread the mixture on pumpernickel to the same thickness as the bread. Top with another slice of bread and repeat for 2 more layers. Wrap in cling film and chill for 2 hours or more. Cut in slices and serve with Parmesan Ice Cream.

To make the ice-cream, dissolve the sugar in the water in a small pan over a gentle heat. Then boil rapidly until the syrup has reduced to 300ml/½ pint. Add the eggs and cream and heat gently until the mixture thickens and comes to the boil. Mix in the cheese and pass through a sieve. Chill then freeze.