6-8 x servings
18-month Parmigiano Reggiano
Ingredients
4 x egg yolks
150g caster sugar
500 ml milk
1 tbsp plain flour
4 x ripe pears, peeled and cut into small chunks
70g grated Parmigiano Reggiano
a few chopped walnuts for serving
Method
- Whisk the egg yolks and sugar in a bowl until creamy. Place the milk and pears in a non-stick saucepan over a medium heat and cook until it nearly comes to the boil. Remove from the heat, pour into the egg mixture whisking in the flour making sure you don’t end up with lumps (an electric whisk will help remove any lumps).
- Pour the mixture back into the saucepan over a medium heat, stir in the Parmigiano Reggiano and cook, stirring with a wooden spoon or whisking all the time, until the mixture begins to thicken slightly. Remove from the heat, leave to cool slightly, then place in an ice cream machine to churn for about 20-25 minutes for a soft serve – refer to your machine instructions for timings, etc.
- Either serve immediately or transfer into a container and place in the freezer until required. If you don’t have an ice cream machine, simply pour into a cold plastic container, place in the freezer and every 20-30 minutes stir with a spoon until you obtain an ice cream consistency. You will probably have to do this several times over a 4-5 hour period. Serve in individual glasses or bowls topped with chopped walnuts