Instructions

1. Put the cream, finely grated Parmigiano Reggiano, and Pepper in a pot. Mix well and cook in a double boiler while whisking it with an electric mixer until cheese is completely melted and the mixture is smooth and fluffy.

2. Chill it for 1 or 2 hours.

3. Once chilled, Churn in your ice cream maker for 10 to 15 minutes or put it in an air tight container and freeze it making sure to mix it regularly to break the ice crystals.

4. Serve with a drizzle of Balsamic Vinegar and a sliced strawberries or pears.