Nancy Radke's Parmigiano Reggiano "Ice Cream" / Gelato di Parmigiano Reggiano
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
Multigrain raisin or crusty bread
Pear or apple slices
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!