Cheese Zebras with Parmesan Ice Cream

These little pumpernickel stacks are a Dutch recipe and go very well with the eighteenth century Parmesan Ice, to form an interesting starter or even a savoury course. The Ice comes from the Italian Confectioner published in 1791. I like savoury ices but they are something that only have their vestigial remains in the champagne or mint sorbets served as an intercourse palate cleanser.