Content sponsored by #DeNigris1889; all opinions are my own.
Friends came over recently for a lovely outdoor lunch, and after enjoying our Tomato Basil Soup and Ricotta Pea and Marinated Mushroom Sandwiches, I carried the Parmesan Ice Cream with De Nigris Balsamic Vinegar Drizzle I had prepared out to the back deck for us to enjoy. There was just enough time to sit and savor our last treat before we all scattered to pick up kids and then transport them to their various after school activities.
I love a twist on the traditional and this exceptional and unexpected dessert, which would also be fun dolloped on a chilled soup for a savory spin, was an unanticipated but pleasant way to end a wonderful gathering. It was definitely a surprise, especially when the ladies were expecting sweet vanilla ice-cream and chocolate sauce, and it elicited animated conversation and varied responses from friends and from family members who tried it later.
– my kids tasting the Parmesan Ice Cream with Balsamic Vinegar Drizzle out on the back deck
PARMESAN ICE CREAM WITH BALSAMIC VINEGAR
2 1/2 cups grated parmesan cheese
1 cup sugar, or to taste
pinch of white pepper
De Nigris balsamic vinegar
Pour cream into a saucepan, and bring to a simmer over medium heat. Add the parmesan cheese, sugar and white pepper. Reduce the heat to low and simmer until the cheese has melted and the sugar has dissolved, about 4 to 5 minutes.
Let the cream mixture cool, then transfer to an ice-cream maker and follow manufacturers directions.
Once frozen, scoop ice-cream into bowls and serve with a drizzle of De Nigris Balsamic Vinegar.