Formaggio Gelato, or Cheese Ice Cream: Though one might expect cheese ice cream to be innovative, I have found it in a number of cookbooks, including some older ones. It's the perfect cheese course with which to end a meal on a hot day, and with a good slightly chilled dessert wine will be sublime.
Prep Time: 40 minutes
Ingredients:
- A chunk of Grana Padano or Parmigiano (or other crumbly cheese if you prefer)
- Cream
Preparation:
Begin by grating 1 pound (450 g) Grana Padano or Parmigiano Reggiano. Combine the grated cheese with a quart (1 l) of cream and season the mixture with a pinch each of salt and pepper. Heat the mixture over a moderate flame until it becomes uniformly creamy, then remove it from the fire, let it cool, pour it through a strainer, and when it has cooled transfer it to an ice cream maker to make it into ice cream.
Note: Though it's not an Italian combination, I think this would go quite well with apple pie.
The wine? A Recioto would be nice, as would a Picolit or a sweet Vinsanto. Or a Moscato di Scanza, or a Moscato di Pantelleria, or a Moscato Rosa.
Note: Though it's not an Italian combination, I think this would go quite well with apple pie.
The wine? A Recioto would be nice, as would a Picolit or a sweet Vinsanto. Or a Moscato di Scanza, or a Moscato di Pantelleria, or a Moscato Rosa.
