Homemade Burrata Ice Cream Treat
Ingredients
- 3/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 teaspoon flaky sea salt
- 1 (8-ounce) ball burrata cheese, drained
For serving
- Extra-virgin olive oil
- flaky sea salt
- Fresh ripe fruit such as peaches, cherries, or figs
Preparation
Add the cornstarch and the granulated sugar into a medium saucepan and stir until no clumps remain.
Add the milk, heavy cream, and sea salt and bring to a gentle boil over medium-high heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 12 minutes.
Remove the ice cream base from the heat and add the burrata, breaking it up into small pieces with your hands. Stir until most of the cheese melts into the base.
Chill the ice cream base over an ice water bath, stirring often, until it reaches 70°F, about 20 minutes. Cover the ice cream base and refrigerate for at least 4 hours or overnight.
Remove the ice cream base from the refrigerator and blend in a high-speed blender until mostly smooth (you can also use an immersion blender). Strain the mixture with a fine-mesh sieve.
Pour the strained ice cream base into the bowl of your ice cream maker and churn according to the manual (most models take about 45 minutes).
Serve the burrata ice cream with slices of fresh ripe peaches, a drizzle of olive oil, and more flaky sea salt, if desired.
Notes
This creamy homemade ice cream is reminiscent of the fior di latte gelato Italians know and love.
