Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Grana Padano "Ice Cream"
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- Level: Easy
- Total: 8 hr 25 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 509
- Total Fat
- 47 g
- Saturated Fat
- 29 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 158 mg
- Sodium
- 556 mg
- Level: Easy
- Total: 8 hr 25 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 509
- Total Fat
- 47 g
- Saturated Fat
- 29 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 158 mg
- Sodium
- 556 mg
Ingredients
Directions
- Combine the cream and cheese in a large stainless steel bowl over a pot of simmering water. Whisk until the cheese melts and a smooth liquid texture forms.
- Strain the mixture through a fine sieve, discard any solids and pour into a deep baking dish.
- Let the mixture cool before placing it in the refrigerator for 8 to 10 hours. When the mixture has solidified, scoop it out with a melon scooper to create the appearance of little ice cream balls.
- Serve in glasses or small bowls and drizzle with premium aged balsamic vinegar.
