Mozzarella Ice Cream with Confit Tomatoes, Candied Basil, and Balsamic Reduction
Cheese ice cream—what!?
Sugar plays a vital role in the consistency of freshly churned ice cream, so it’s important to choose sweet ingredients to marry in savory components. Since mozzarella is mild, the natural milk sugars are drawn out—a perfect addition to ice cream. Imagine a scoop of this in your summer gazpacho! This recipe requires an ice cream maker.
Ingredients
MOZZARELLA ICE CREAM
- 8 ounces fresh mozzarella
- 1 cup milk
- 2 cups heavy cream
- 4 sprigs oregano
- 3/4 cup sugar
- 4 egg yolks set asides 2 egg whites for candied basil recipe
- 1 teaspoon kosher salt
- 1/8 teaspoon white pepper
CANDIED BASIL
- 2 egg whites 1/4 cup sugar 24 basil leaves
CHERRY TOMATO CONFIT
- 1 cup cherry tomatoes
- 3 garlic cloves
- 2 thyme sprigs
- 1/4 teaspoon red pepper
- flakes
- 1 cup olive oil Zest of 1 lemon
- 1 teaspoon salt
BALSAMIC REDUCTION
- 1/2 cup balsamic vinegar
- 1/2 cup sugar
Instructions
MOZZARELLA ICE CREAM
- Combine mozzarella and milk in a food processor. Blend until smooth.
- Combine the mozzarella mixture, heavy cream, and oregano in a small saucepan over medium heat. Bring to a simmer, stirring often.
- Whisk together sugar, egg yolks, salt, and pepper in a medium mixing bowl.
- Pour 1⁄3 of the hot milk mixture over the egg mixture, stirring immediately (this allows the egg temperature to rise and prevents scrambling when added back to the pan).
- Add tempered eggs to the pan with the remaining milk mixture. Stir with a wooden spoon on low heat until thick. (It should coat the back of the spoon—this is called “nappe.”)
- Remove from heat and place pan in an ice bath to cool.
- Once cool, strain and churn in an ice cream maker, following manufacturer instructions.
CANDIED BASIL
- Heat oven to 250°F.
- Whisk egg whites in a stainless-steel bowl until they are frothy.
- Slowly sprinkle in sugar and whip for 2 minutes (mixture should remain frothy).
- Dredge basil leaves in whipped egg whites so both sides are covered. Place on a parchment-lined baking tray in a single layer.
- Bake for 10 to 15 minutes, or until dry.
CHERRY TOMATO CONFIT
- Heat oven to 250°F.
- Combine all ingredients in a mixing bowl.
- Bake for 15 to 20 minutes in a small baking dish (ingredients should fit snugly in a single layer), or until tomatoes start to blister.
BALSAMIC REDUCTION
- Combine vinegar, 1⁄2 cup of water, and sugar in a small pot over medium heat. Bring to a simmer and cook until reduced by half.
- Remove from heat and set aside to cool.
ASSEMBLY
- Scoop ice cream into a dish or atop a cone, drizzle with balsamic reduction and cherry tomato confit, and garnish with candied basil.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
