Directions

1. Cut the pears and cook them in a pan with sugar, cinnamon and water for 10 minutes.

2. For ice cream: boil cream, add grated parmesan cheese. Let cool and put the mixture in the freezer for 3 hours, stirring every 30 minutes.
3. For the salted caramel: slowly melt the sugar in a pan without stirring. in a saucepan, heat the cream. When the sugar is melted, remove the pan from the heat, add the cream, butter and salt continuing to stir.
4. Serve the ice cream with the caramelized pears, salted caramel and Giusti Balsamic Vinegar of Modena.