Put the cream, black pepper, and finely grated Parmigiano Reggiano into a heatproof bowl or pot set over a double boiler. Whisk continuously with an electric mixer until the cheese has completely melted and the mixture is smooth and fluffy. Remove from the heat and chill for 1–2 hours.

Churn the chilled mixture in an ice cream maker for 10–15 minutes, as it will freeze faster than standard ice cream.

Note: If you do not have an ice cream maker, transfer the mixture to an airtight container and freeze it. Stir regularly during the first few hours to help break up ice crystals and keep the texture smooth.