• 1 cup heavy cream
• 5 ounces freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon freshly grated nutmeg
• Toasted bread slices, for serving
• Highest-quality aged balsamic vinegar, for drizzling

Pour the cream into a heavy-bottomed saucepan over medium-high heat; bring it just to a boil, then turn off the heat and gradually whisk in the cheese.

Over low heat, continue whisking until the cheese is completely incorporated, less than a minute. Whisk in the nutmeg.

Transfer the mixture to a heatproof bowl; cover and refrigerate until firm, at least 1 to 2 hours or up to overnight.

To serve, warm a spoon by running it under hot water, then use it to scoop the gelato onto toasts. Drizzle a little balsamic vinegar on each portion. Tested size: 2 cups

http://www.washingtonpost.com/pb/recipes/parmigiano-gelato/14116/