The ice cream:
Remove the rind from the Casciotta d”Urbino cheese and grate finely. In a small pot heat the milk with the cheese until it has melted completely.
Separately beat the egg yolks with half of the sugar, until light yellow.
Add the eggs to the melted cheese, as well as the heavy cream, stirring until all ingredients are amalgamated. Place the mixture in an ice cream maker for 20 minutes.
The strawberry sauce:
Wash and slice the strawberries into round pieces. Caramelize the rest of the sugar in a small pan, add the strawberries and the juice of half an orange. Simmer for about 15 minutes.
The wafers:
Mix the butter with the icing sugar. Blend in the egg whites at room temperature. Add the sifted flour and let rest for 20 minutes. With the dough, make circles about 5 inches wide and place these on a cookie tray lined with wax paper. Bake in a 325°F oven for 3 minutes. Remove and set in a dessert bowl, shaping the wafer against the edges with your fingers.
Place scoops of ice cream in each bowl, add the hot strawberry sauce, garnish with a slice of kiwi and sprinkle with some icing sugar. Serve immediately.
Serves 2
