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Parmigiano-Reggiano Ice Cream With Balsamic Vinegar
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- #113676
Not your typical ice cream flavor. This savory ice cream works well as a dessert or appetizer for those looking for a non-sweet dish.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 cups heavy cream
2 3/4 cups very finely grated fresh Parmigiano-Reggiano cheese
1 pinch white pepper
balsamic vinegar, preferably artisan-made or well-aged
directions
Put the cream in a medium saucepan and bring to a gentle simmer over medium heat. Add the Parmigiano and the pepper, reduce the heat to low, and simmer until the cheese is melted and the cream has thickened, about 2 minutes.
Transfer to a 10 x 12-inch baking pan (the cream should be about 1 inch thick) and smooth the top with a spatula. Chill in the refrigerator without covering, then cover with plastic wrap and refrigerate overnight, or until the cream is nice and firm.
When you are ready to serve, scoop up nice-size ball of cream with an ice cream scoop, place on dessert plates, and drizzle with balsamic vinegar.
Recipe Source: Biba's Italy
added by
smurf
nutrition data
357 calories, 35 grams fat, 3 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.
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