For Mauro Bandirali, of the ice cream parlor in Crema of the same name, ice cream has to have a strong link to the land and its products. Examples of this are his homemade nougat ice cream, the “spongarda” (a typical dessert of the area) ice cream, and tortello cremasco, made with a base of amaretti, raisins, nutmeg and Grana Padano cheese.
In 2013 Dolcesalato’s ice cream special, Mauro Bandirali showed us two recipes which use two particular dairy products: a “special” SlowFood milk which comes from Appennino Campano and a cheese from his area: the Salva Cremasco, which recently achieved “lgp” status.
For its extremely delicate sensory characteristics, this milk is used by Bandirali for a simple, but exquisite vanilla ice cream, where it is used in its purest form, never being combined with other ingredients. The Fiordilatte Nobile ice cream is served in a cone or in a cup or even in the form of an ice cream cake atop a crunchy biscuit base.
The Salva Cremasco ice cream is produced by combining the cheese to a 0 km food, raw milk from Azienda Agricola Cristiani and is served on a plate with a sweet and sour green pepper sauce and honey from Amorpha Fruticosa, a wild herb that grows spontaneously near the Serio and Oglio rivers in the region (it is very fresh and aromatic and is produced by Apicoltura Zipoli).
Here are Bandirali’s two recipes, but if you want to find other excellent ice cream recipes as well then don’t lose the December edition of the magazine.
Salva Cremasco ice cream
Ingredients for 1kg of ice cream
340g fresh raw whole milk
120g fresh cream 35% fat content
30g low fat milk powder
10g milk protein
100g sucrose
30g dextrose
40g dehydrated glucose syrup
30g trehalose
5g stabilizer
295g Salva Cremasco cheese
Fiordilatte Nobile ice cream
Ingredients for 1kg of ice cream
600g Appennino Campano milk
200g fresh cream 35% fat content
20g low fat milk powder
10g protein
100g sucrose
35g dextrose
20g dehydrated glucose
10g glucose syrup
5g stabilizer