Cacio e Pepe Ice Cream

Adapted from Bon Appétit (1, 2) and Instructables.

Ingredients

Cacio e Pepe Pasta

1. 170g or 6oz pasta
2. 3 tbsp unsalted butter

Cacio e Pepe Ice Cream

1. 16oz whole cream/heavy whipping cream
2. 14oz sweetened condensed milk
3. 177g finely grated Parmesan
4. 79g finely grated Pecorino
5. Pinch of salt
6. Freshly ground black pepper

Instructions

1. Whip the cream, then fold in condensed milk and salt.
2. Simmer over a stove until thick, then remove from stove.
3. Stir in black pepper and grated cheese immediately.
4. Freeze in fridge overnight. 
5. Prepare the pasta when ready to serve, by boiling a pot of water and cooking pasta for about 2 min until soft. Keep 3/4 of the pasta cooking water.
6. Melt 2 tbsp butter in a pan over medium heat and swirl pan for about 1 min until toasted.
7. Add 1/2 cup pasta cooking water and simmer. Add pasta and remaining butter. Reduce heat to low, and stir and toss with tongs.
8. Remove pan from heat and add Pecorino, stirring and tossing until the cheese melts, sauce coats the pasta, and pasta is al dente. Add some pasta cooking water if too dry. Add in some chopped parsley and toss. 
9. Transfer pasta to plates and serve with a scoop of ice cream. Garnish with more grated Parmesan and parsley if you wish.