Parmigiano Reggiano "Ice Cream"

Ingredients

• 1 cup(s) heavy cream
• 2 clove(s) garlic, peeled and sliced in half lengthwise
• 1/4 teaspoon(s) freshly grated nutmeg
• 2 cup(s) freshly grated Parmigiano Reggiano
• Accompaniments:
• Aged balsamic vinegar
• Multigrain raisin or crusty French bread
• Red grapes
• Pear or apple slices
• Walnuts
• Arugula

Preparation

1. Bring cream, garlic and nutmeg to a boil in a heavy saucepan over medium-high heat, watching constantly. Remove garlic and reduce heat to medium-low. Add Parmigiano Reggiano, 1/2 cup at a time, stirring constantly until all the cheese is incorporated. Continue stirring until cheese is melted, about 1 minute. Remove from heat, pour into a shallow heat-resistant dish and cool to room temperature. Cover dish and refrigerate until cheese stiffens. Scoop out small portions with a spoon or a melon baller. Garnish with your choice of accompaniments listed above.