Recipe courtesy of David Rocco
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8 hr 25 min
15 min
8 hr
10 min
4 servings



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. 


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