Step 1

Combine the cream, milk, Parmigiano Reggiano, and black pepper in a bowl.

Step 2

Bring a large pot of water to the boil. Cook the cheese mixture in a bain marie over a low heat for 5 minutes, whisking constantly to prevent any lumps. Set aside the resulting sauce to cool. When cool transfer to an ice cream maker and churn until the desired consistency is obtained. Scoop freshly churned gelato into a container with a tight fitting lid. Place in the freezer.

Step 3

Toast the bread and serve with the gelato.