A unique and wonderfully easy recipe to surprise your guests. This Parmigiano Reggiano ice cream has an intense, savoury flavour that pairs perfectly with the crunchy Parmesan crisp and a drizzle of good olive oil.
Productos con los que prepararla
Ingredients
For the ice cream:
- 250 ml double cream
- 150 ml whole milk
- 100 g Parmigiano Reggiano (grated)
- 2 egg yolks
- Black pepper
- A pinch of salt
- For the Parmesan crisp:
- 80 g Parmigiano Reggiano (grated)
To serve:
- Extra virgin olive oil
- Black pepper
- Parmigiano Reggiano shavings
Instructions
- In a saucepan, heat the milk and double cream over medium heat without letting it boil.
- Meanwhile, lightly whisk the egg yolks in a bowl. Gradually pour in the warm milk and cream mixture while whisking constantly.
- Pour the mixture back into the saucepan and cook over medium-low heat, stirring continuously, until it slightly thickens. It is important not to let it boil.
- Remove from heat and stir in the grated Parmigiano Reggiano until fully melted. Add a pinch of salt and black pepper to taste.
- Strain the mixture through a fine sieve for a smoother texture and leave to cool completely.
- Once cooled, pour the mixture into the Ice Cream Maker tub and freeze for 24 hours.
- To make the Parmesan crisp, spread the grated Parmesan in a thin layer on a baking tray lined with baking paper. Bake at 180 °C for 5–7 minutes until golden. Allow to cool completely so it becomes crispy.
- After 24 hours, place the tub into the Ice Cream Maker and select the “GELATO” programme.
- Once the programme has finished, serve the ice cream alongside the Parmesan crisp. Finish with a drizzle of extra virgin olive oil, black pepper, and a few Parmigiano Reggiano shavings.
