From Laura's 2009 book, "Easy, Tasty Italian" - Sterling Epicure
2 cups whipping cream
4 oz organic granulated sugar
4 oz finely grated parmesan
1 ½ pounds ripe strawberries, chopped
freshly ground black pepper
1 tablespoon good aged balsamic vinegar
dark chocolate shavings
- Bring cream to a boil with the sugar, stirring constantly.
- Remove from the heat and add the parmesan, 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, a drizzle of sticky balsamic vinegar and shaving of dark chocolate.
NOTE: Use only Parmigiano-Reggiano, as cheaper versions are too chalky for this delicate cream.