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Prep time
1 hour
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Cook time
5 minutes
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Serves
1 ½ quarts ice cream
Author Notes
Burrata recipes often skew savory, but this recipe embraces a sweet application—specifically: ice cream. By replacing the egg yolk mixture or crème anglaise you’d see in a classic ice cream recipe with sweet, milky BelGioioso Burrata and a touch of cornstarch—which thickens when heated and stirred—this mixture mimics the viscosity and heft you’d get from making a traditional ice cream base. From there, this ice cream recipe operates as normal; mixing and churning in an ice cream maker, until the desired consistency is achieved (pliable, but solid).
Adding BelGioioso Burrata to the base makes for a robust, rich-tasting ice cream that pairs well with simple but classic mix-ins. With summer in mind, I chose cherries for a delightfully sweet-tart foil to this creamy frozen treat. And what better way to finish off an ice cream as special as this than with more fresh cherries and chocolate shavings. —Emily Ziemski
Test Kitchen Notes
This recipe is shared in partnership with BelGioioso Cheese. For more BelGioioso recipes, check out our dreamiest, cheesiest recipes here. —Food52
Ingredients
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1/2 cup
(120 milliliters) heavy cream
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1/2 cup
(120 milliliters) whole milk
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1/2 cup
granulated sugar
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1/4 teaspoon
kosher salt
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1/4 cup
honey
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1 tablespoon
cornstarch
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3/4 cup
(150 grams) cherries, pitted (fresh or frozen)
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1
(8-ounce) container BelGioioso Burrata, drained, reserving ½ cup burrata liquid
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Fresh cherries, for topping (optional)
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Shaved chocolate, for topping (optional)
Directions
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In a small pot, add the heavy cream, milk, sugar, salt, and honey and stir to combine.
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In a small bowl, whisk together the cornstarch and reserved ½ cup burrata liquid until the cornstarch is dissolved. Add to the cream mixture. Heat the mixture to boiling on high, whisking frequently, until thickened, about 5 minutes. Remove from the heat and let cool, covered, in the refrigerator for about one hour.
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If using frozen cherries, drain and pat with paper towels to thoroughly dry. In a food processor, add the cherries and pulse until broken down into small pieces. Add the burrata and pulse to combine, about 15 seconds. Add the cooled cream mixture, pulse until combined and the burrata is broken down into small specks.
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Pour burrata-cherry mixture into an ice cream maker. Churn the ice cream according to the manufacturer settings and instructions on your machine.
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Transfer to a freezer-safe container and freeze for 15 minutes before serving. Store for up to three months.
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To serve, scoop ice cream into a bowl and finish with fresh cherries and shaved chocolate on top, if desired.
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