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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
- 1 cup heavy cream
- 1 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