Parmesan Ice-Cream - cooking recipe

Ingredients

250 g finely grated parmesan cheese
400 ml heavy cream
2 egg whites

Preparation

Combine 150g parmesan and 200ml cream and set aside in warm place until parmesan is almost melted.
Whisk eggwhites to soft peaks, add remaining cream and whisk till stiff.
Stir in remaining parmesan into warmed parmesan mixture and then fold gently into eggwhiote/cream mixture.
Pour mixture into airtight container and freeze.
To serve: Spoon parmesan ice-cream into a ramekin dish and serve alongside a ramekin of pest drizzled with olive oil, and with grissini and slices of nashi pear!
Oh my!