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Professional compressor gelato maker — no pre-freezing, continuous
Achievable elevated desserts — laminated doughs, cakes, custards
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Freeze bowl attachment — gelato, sorbet from your stand mixer
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Heat the cream in a saucepan until just to the boil. Shut off the heat. Stir in the cheese until completely melted. Stir in the pepper. Refrigerate for several hours, or overnight. Using a small ice cream scoop, scoop into balls. Serve with balsamico, olive oil, and extra cracked black pepper, if desired. Spread on toasts and eat. If you don't have Balsamico Tradizionale (it's crazy expensive), do like I do sometimes, and reduce regular balsamic vinegar with a touch of sugar.