Parmiggiano Ice cream with Balsamic glazed strawberries

Escopazzo Restaurant
Executive Chef Giancarla Bodoni

Ingredients:
1 cup of grated Parmiggiano Reggiano
1 ½ pints of heavy cream
8 egg yolks
17.6 oz or fresh mascarpone cheese  (1 small tub)
1 ½ cups of sugar

Method:
Place ½ pint of heavy cream in a small pot to boil, add the Parmiggiano and turn off the heat.  Let sit for ten minutes and them place in a blender until smooth.  Allow to cool.

In the meantime,  with the wisk attachment, place the eggs and sugar in a mixer and beat at maximum speed for 10 minutes.  The eggs should be almost white and doubled in volume.   Add the mascarpone cheese.  Beat for another couple of minutes.  The mascarpone is very delicate and will curdle easily.  Make sure the mascarpone is well incorporated. Place in the refrigerator.

Wisk the heavy cream until it is whipped.  When the Parmiggiano cream is cold, incorporate it with the whipped cream to the egg and mascarpone mixture.

Place in the freezer.


Glazed Strawberries

Ingredients:
2 pints of fresh strawberries (stems removed)
1 cup of sugar
2 cups of balsamic vinegar
Zest of 1 orange

Method:
Place the sugar and balsamic vinegar in a pot and cook at medium heat until the sugar is dissolved.  Add the strawberries and turn them gently for approximately 5 minutes.  We want them to stay plump.  Remove from the heat.

Assembly:
Place two scoops of the ice cream in a bowl and top with the warm strawberries.