Parmesan and Peperonata Ice Cream Recipes

Cooking Time: 1 hr +
Serves: 4   

Ingredients

100g of condensed milk
500ml of double cream
150g of Sacla' Peperonata Antipasto
130g of Parmigiano Reggiano (parmesan) freshly grated
Freshly ground pepper
1/2 tsp of paprika

Instructions

Place the cream, Parmesan cheese, paprika and a good grind of black pepper in a heatproof bowl. Place over a pan of simmering water to melt (do not let the water touch the bowl).

Let the cheese mixture melt for no more than five minutes then start to whisk the mixture with an electric hand whisk. Continue to whisk for two to three minutes whilst it is still on the heat.

Remove from the hob and push the creamy cheese mixture through a very fine sieve and into a large jug. Not all of the cheese will have completely melted so you may have to use a dessertspoon to push all the cheese through.

Whizz the Sacla' Peperonata Antipasto in a food processor to a pulp.

Now scrape all of the peperonata pulp into the sieve and once again use a spoon to push the peperonata through into the jug.

Mix the ice cream thoroughly and pour into a freezer-proof container.

Freeze the ice cream for at least eight hours. No churning or stirring is required during the freezing process.

To serve place the container in the fridge for 30 minutes to help soften and dip an ice cream scoop into a mug of hot water and scoop the ice cream into small balls.

Serve with cheese and biscuits, garnish with grapes.