Parmigiano Reggiano "Ice Cream"

This recipe was given to us by our friend Nancy of the Consorzio del Formaggio Parmigiano Reggiano. A perfect way to begin or end a meal, it is more like a twist on the cheese course than a sweet dessert. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/2259.

Yield: 6 servings
Community Recipe from

Recipe Time

Cook Time:
Cool: 30 Minutes
Refrigerate: 1 Hour


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.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Parmigiano Reggiano "Ice Cream" Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy