Heat the plant-based milk in a small saucepan, add the sifted cornstarch and stir until it thickens slightly.
Turn off the heat and add the plant-based cream and grated cheese. Stir until completely melted.
Pecorino ice cream with spicy Jalapeno sauce. Perfect with caramelized figs, pears, walnuts, plant-based honey, or as savory appetizers or finger food.
Add black pepper and taste to adjust the salt.
Let it cool completely, then transfer to a container and put it in the freezer.
Stir every 30-40 minutes for 3-4 hours to prevent ice crystals from forming.
Garnish with jalapeno sauce.
Store in the freezer. Stir every 30-40 minutes for 3-4 hours to prevent ice crystals from forming.
The chef recommends: Perfect with caramelized figs, pears, walnuts, plant-based honey, or as savory appetizers or finger food.
Italy
