Parmigiano Reggiano Ice cream

Desserta couple of hours30 months


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.

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