Parmigiano Reggiano "Ice Cream"

Parmigiano Reggiano "Ice Cream"

Serves 6

A perfect way to begin or end a meal, it is more like a twist on the cheese course than a sweet dessert.

  • 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
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Bring cream, garlic and nutmeg to a boil in a heavy saucepan over medium-high heat, watching constantly. 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 listed above.

Nutritional Info: 
Per Serving:250 calories (200 from fat), 22g total fat, 14g saturated fat, 80mg cholesterol, 420mg sodium, 3g carbohydrate (0g dietary fiber, 0g sugar), 11g protein
Special Diets: 

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. See our Terms of Service.

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