Piemontino Valgrana ice cream
80 g of finely grated Piemontino Valgrana
300 g of milk
200 g of cream
175 g of sugar
Put together all the ingredients except the Piemontino, bring the temperature of 70° and leave it to cool. Pour the mixture into an ice cream batch freezer and whisk it. Add a piece of Piemontino and whisk it further.
Cover with a thin layer of balmy vinegar tasting frosting. Serve the ice cream, slightly salted, in a drinking cup with fresh strawberries together with sugar and basil leaves.
Chef Paolo Lautero