Nancy Radke's Parmigiano Reggiano "Ice Cream" / Gelato di Parmigiano Reggiano

SERVES 6

1 cup heavy cream
2 cloves garlic, peeled and sliced in half lengthwise
1/4 teaspoon ground nutmeg
2 cups grated Parmigiano Reggiano cheese
Aged balsamic vinegar

SUGGESTED ACCOMPANIMENTS
Multigrain raisin or crusty bread
Red grapes
Pear or apple slices
Walnut halves
Spicy greens such as arugola

Bring cream, garlic and nutmeg to a boil in a heavy-duty saucepan over medium heat, watching constantly. Remove garlic from the cream. Add the Parmesan cheese, 1/2 cup at a time, stirring constantly until all the cheese is incorporated.

Continue stirring until the cheese is melted, about 1 minute. Remove from the heat, pour into a shallow heat-resistant dish and cool to room temperature. Cover and refrigerate until the cheese firms up.

Scoop portions of gelato with a small ice cream scoop onto 6 salad plates. Garnish with your choice of accompaniment(s). Drip a few drops of balsamic vinegar over the gelato and serve.

This recipe was featured on show 1623 – Parmigiano Reggiano!