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  • Parmigiano-Reggiano “Ice Cream”

    Parmigiano-Reggiano Ice Cream


    1 cup heavy cream

    2 cloves garlic, peeled and sliced in half lengthwise

    1/4 teaspoon nutmeg

    2 cup grated Parmigiano-Reggiano*

    aged balsamic vinegar


    Raisin bread or crusty French bread*

    red grapes

    pear or apple slices


    spicy greens, such as arugula


    1. Bring cream, garlic, and nutmeg to a boil in a heavy saucepan over medium-high heat, watching constantly. Remove garlic from the cream. Add cheese, 1/2 cup at a time, stirring constantly, until all the cheese is incorporated.

    2. Continue stirring until cheese is melted, about 1 minute. Remove from heat, pour into a shallow, heat-resistant dish and cool to room temperature. Cover dish and refrigerate until cheese stiffens.

    3. Scoop portions of “gelato” with an ice cream scoop onto 6 salad plates. Garnish with your choice of accompaniments listed above. Drip a few drops of aged balsamic vinegar over the “gelato” and serve.



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