Parmigiano Reggiano Ice cream
500 ml whipping cream
115 g golden organic granulated sugar
115 g finely grated Parmigiano Reggiano cheese
800 g ripe strawberries chopped
freshly ground black pepper
1 tbsp good aged balsamic vinegar
Bring the cream to the boil with the sugar, stirring constantly, then remove from the heat and add the grated Parmigiano Reggiano cheese, stirring until it melts. Allow to cool then scrape into a freezer box, cover and freeze overnight.
Serve with chopped strawberries, a grinding of black pepper, drizzle of sticky balsamic vinegar and a 100% cacao & Parmigiano Reggiano wand.