Instructions

1. Make sure the ice cream machine drum is thoroughly frozen by placing it in the freezer the night before.
2. For the frico medallions, preheat the oven to 350°F and line a baking tray with parchment. Make quarter-size piles of Parmesan and top each with a pinch of cheddar. Bake for 8–10 minutes, until lightly browned and crispy. Cool completely.
3. In a large bowl, combine 1 cup heavy cream, the whole milk, and 1/4 teaspoon black pepper. Set aside.
4. In a small saucepan over medium heat, warm the remaining cup of heavy cream with the sugar, honey, Parmesan rind, and remaining black pepper. Stir frequently and do not let the cream simmer.
5. Remove from the heat and add to the milk mixture. Place plastic wrap directly on the surface and cool for 10 minutes. Once cool, stir in the grated Parmesan. Cover again and refrigerate until completely chilled, at least 3 hours and preferably overnight.
6. Remove the Parmesan rind. Pour the chilled mixture into the ice cream machine and churn until creamy and cohesive, about 25–30 minutes.
7. Transfer to a freezer-safe container and freeze for 1–2 hours. Let stand for 10 minutes before scooping. Top with black pepper, flaky salt, Parmesan, frico medallions, olive oil, or honey.