Combine the cream and cheese in a large stainless steel bowl over a pot of simmering water. Whisk until the cheese melts and a smooth liquid texture forms.
Strain the mixture through a fine sieve, discard any solids and pour into a deep baking dish.
Let the mixture cool before placing it in the refrigerator for 8 to 10 hours. When the mixture has solidified, scoop it out with a melon scooper to create the appearance of little ice cream balls.
Serve in glasses or small bowls and drizzle with premium aged balsamic vinegar.
Recipe courtesy of David Rocco