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Author Notes: I remember seeing a recipe for Grana Padano Ice Cream a few years ago on David Rocco's cooking show. It looked so delicious and easy. My version is adapted from WaPo's Parmigiano ‘Gelato’ and inspired by Sarah Jenkins’s Cacio e Pepe recipe here on the site. —mrslarkin
Serves several people
cup heavy cream
cup finely grated Parmigiano (or a combo of Parm and Grana Padano. I use a microplane grater for super fluffy cheese.)
Fresh cracked black pepper, to taste
Balsamico Tradizionale, for drizzling
Very good extra virgin olive oil, for drizzling
Thin crostini or pita chips, for serving
- Heat the cream in a saucepan until just to the boil. Shut off the heat. Stir in the cheese until completely melted. Stir in the pepper. Refrigerate for several hours, or overnight.
- Using a small ice cream scoop, scoop into balls. Serve with balsamico, olive oil, and extra cracked black pepper, if desired. Spread on toasts and eat.
- If you don't have Balsamico Tradizionale (it's crazy expensive), do like I do sometimes, and reduce regular balsamic vinegar with a touch of sugar.
- This recipe was entered in the contest for Your Best Recipe with Parmesan