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Community Recipe
from [psfreeman]
Parmigiano Reggiano "Ice Cream"

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
  • Cook time:5 Minutes
  • 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

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.

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Parmigiano Reggiano "Ice Cream" recipe

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