Why Don't They Eat Cake?

Summer has finally arrived!  What better time to make and eat ice cream!  Following is a receipt for 18th Century Parmesan Ice Cream from the Two Fat Ladies - Full Throttle cookbook, J.Paterson & CD Wright, Pressclan, 1998

55g Sugar

300mL water

6 beaten eggs
600mL double cream
85g Parmesan cheese

Dissolve sugar in water and boil rapidly until it reduces to 1 cup.  Add eggs and cream and heat gently until it thickens and comes to a boil.  Add cheese and pass through a seive.  Chill, then freeze.