I didn't necessarily want the parm to disappear, because cheese can work really well in ice cream. Especially Bleu, oh dear gawd...
I think I'll go lighter and finer with the parm next time, but I still want the presence to be known, just not so heavy.
Cooking has been a real chore lately with the heat. Most days, as lazy as it is, I've been doing takeout, a lot of salads, or cooking dinner first thing in the morning and sticking it in the refrigerator. We've been right around 100 F for what feels like forever, and the last few days the smoke from all of the wildfires has made everything hazy and heavier. The only thing left that's green on my property are my sunflowers, because I water them every day. Even the leaves on the tree have an orange tint to them now.
Oh! But here's a recipe for you to throw into the churn-
2 pints half and half, 3-5 oz of soft bleu cheese (depending on your tastes, I go heavy) 1/2 cup sugar, 1 cup ripe black cherries, pitted and halved, a squeeze of lemon + a little zest, and a few twists of white peppercorn from the mill.