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Parmesan ice cream with strawberry sauce and balsamic vinegar


Serves 4

  • 4 egg yolks
  • 250g caster sugar
  • 1 tsp cornflour
  • 250mls milk
  • 300mls cream
  • 100g Parmigiano Reggiano parmesan, finely grated
  • 1 punnet strawberries
  • 1 Tbsp icing sugar
  • Due Vittorie Oro Balsamic Vinegar *


  • In a bowl beat together egg yolks, caster sugar and cornflour until pale and creamy.
  • Mix in the milk and cream. Transfer to a saucepan.
  • Cook over a low heat, stirring constantly until the mixture is nearly boiling and coats the back of a spoon, ( this can also be done in a double boiler).
  • Remove from the heat and stir in the grated parmesan until it melts.
  • Allow to cool. Pour into a plastic container. Cover and freeze until firm. This will take 6-8 hours.
  • Remove the hulls from the strawberries and if large cut in half lengthwise. Place in a bowl and toss through icing sugar.
  • Serve in a small dish a scoop of ice cream, strawberries and drizzle over Balsamic vinegar.

    By Di Swann

    * available in the Azzuro Epicurean store

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