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Parmigiano Reggiano Gelato

Parmigiano Reggiano Gelato

Parmigiano Reggiano Gelato - a wow-factor and delicious dish that doubles up as an appetiser or a dessert!
Course Appetiser
Cuisine Italian
Total Time 2 hours 1 minute
Author Recipe adapted from Mangiare Bene

Ingredients

  • 300 gms – 10.5 oz. Parmigiano Reggiano finely grated
  • 500 ml – 2 cups heavy cream
  • 1 pinch pepper

Instructions

  1. Put the cream, pepper and finely grated Parmigiano Reggiano in a pot. Mix well and cook in a double boiler while whisking it with an electric mixer. It is ready when the cheese is completely melted and the mixture is smooth and fluffy. Chill it for 1 or 2 hours.
  2. Churn in your ice cream maker for 10 to 15 minutes (it is going to freeze much faster than a normal ice cream). If you do not have an ice cream maker, put it in an air tight container and freeze it. Make sure to mix it regularly to break the ice crystals.