Parmigiano Reggiano "Ice Cream"
Serves 6
Time 1 hr 10 min
A perfect way to begin or end a meal, this "ice cream" is more like a twist on the cheese course than a sweet dessert.
Special Diets:
Ingredients
- 1 cup heavy cream
- 2 cloves garlic, peeled and sliced in half lengthwise
- 1/4 teaspoon grated nutmeg
- 2 cups grated Parmigiano Reggiano cheese
- Accompaniments:
- Aged balsamic vinegar
- Multigrain raisin or crusty French bread
- Red grapes
- Pear or apple slices
- Walnuts
- Arugula
Method
Bring cream, garlic and nutmeg to a boil in a heavy saucepan over medium-high heat, watching carefully to make sure cream does not boil over or scald.
Remove garlic and reduce heat to medium-low.
Add cheese, 1/2 cup at a time, stirring constantly until all cheese is incorporated.
Continue stirring until cheese is melted, about 1 minute.
Remove from the heat, pour into a shallow heat-resistant dish and cool to room temperature.
Cover the dish and refrigerate until cheese stiffens.
Scoop out small portions with a spoon or a melon baller.
Garnish with your choice of accompaniments.
Nutritional Info:
Per serving: 250 calories (200 from fat), 22g total fat, 14g saturated fat, 80mg cholesterol, 420mg sodium, 3g carbohydrates (0g dietary fiber, 0g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup heavy cream
- 2 cloves garlic, peeled and sliced in half lengthwise
- 1/4 teaspoon grated nutmeg
- 2 cups grated Parmigiano Reggiano cheese
- Accompaniments:
- Aged balsamic vinegar
- Multigrain raisin or crusty French bread
- Red grapes
- Pear or apple slices
- Walnuts
- Arugula