55 minutes

cream, 2 cups
grated parmigiano reggiano, 2 cups
culatello, 6 thick slices
Aceto Balsamico di Modena glaze, 1 tbsp
saffron, 1 pinch
salt , 1 pinch
pepper,1 pinch


Dissolve the saffron in a tablespoon of cream.
In a saucepan, mix the cream with saffron, the cream, the Parmigiano Reggiano and the pinch of salt and pepper. Cook for 10 minutes, stirring constantly. Let it cool in the fridge.
Pour into the drum of Il Gelataio – previously cooled in the freezer – and operate the shovel. The gelato will be ready in about 35 minutes.
In a no stick pan cook the slices of culatello cut into small pieces, removing fat.
Keep the gelato in the freezer until ready to serve.
Serve gelato in bowls, accompanied with the culatello chips and garnished with few drops of Aceto Balsamico di Modena glaze.

Thanks to Home Sweet Home Food