RECIPE | Parmesan Ice Cream Sandwiches with Chocolate Balsamic Strawberries
Ice Cream Sandwiches
from AT HOME WITH UMAMI
PARMESAN ICE CREAM
500 ml / 2 cups whipping cream
1 tablespoon golden granulated sugar (preferably organic)
115 g / 1 1/2 cups Parmesan cheese, finely grated
CHOCOLATE BALSAMIC SAUCE
25 ml / 2 tablespoons aged balsamic vinegar
2.5 g / 1/12 oz 100% pure caco dark/bittersweet chocolate
500 g / 1 lb. 2oz. ripe, juicy strawberries, stalks removed and sliced into quarters
1 handful of basil leaves, shredded
16 of your favourite crackers or plain cookies (digestive biscuits/graham crackers are ideal)
soft whipped cream
salted caramel popcorn
FOR THE ICE CREAM
Bring the cream to the boil with the sugar, stirring constantly.
Remove from the heat and add the grated Parmesan cheese, stirring until it melts.
Allow to cool.
Scoop the mixture into a suitable lidded container and freeze overnight.
FOR THE CHOCOLATE BALSAMIC SAUCE
To make the sauce, place the vinegar and cacao in a bowl and stir until well combined.
Toss the strawberries and basil in the chocolate balsamic sauce.
Remove the ice cream from the freezer.
Using a hot knife cut into squares (or rectangulars) slightly smaller than the size of a cracker.
Sandwich and ice cream square in between 2 crackers and serve with a large spoonful of the chocolate strawberry mixture, a dollop of whipped cream and a sprinkling of salted caramel popcorn.