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Whisk the room temperature eggs in a medium saucepan.
Add the cream and syrup and whisk to combine.
Set the saucepan over low heat and stir continuously until the mixture thickens, around 170°F (76°C).
Remove from heat and whisk in the freshly grated parmesan cheese until melted.
Pour the mixture through a sieve into a clean bowl and let cool.
Freeze the cooled mixture using an ice cream maker or manual churning method.