Pecorino ice cream with spicy Jalapeno sauce. Perfect with caramelized figs, pears, walnuts, plant-based honey, or in savory appetizers or finger food.
Step 1 of 6: Heat the plant-based milk in a small saucepan, add the sifted starch and stir until it thickens slightly.
Step 2 of 6: Turn off the heat and add the plant-based cream and grated cheese. Stir until completely melted.
Step 3 of 6: Add black pepper and taste to adjust the salt.
Step 4 of 6: Let cool completely, then transfer to a container and place in the freezer.
Step 5 of 6: Stir every 30-40 minutes for 3-4 hours to prevent the formation of ice crystals.
Step 6 of 6: Decorate with jalapeno sauce.
Recipe by Viaggiando Mangiando
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Lactose to be checked · Contains nickel · Allergens detected: Soy, Milk, and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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