Creamy burrata ice cream with a subtle, fresh dairy note. Smooth, surprising, and perfect as an elegant dessert. An unexpected ending.
Ingredients (6 balls):
*2 balls of burrata
*150 g condensed milk
*150 ml whole milk
Toppings:
*TOPIKÁ extra virgin olive oil
*pinch of (maldon) salt
*fresh basil
Preparation method:
1. Blend the burrata with the condensed milk (whole milk) and a pinch of salt until smooth. Pour this mixture into a tightly sealed container (or cover with plastic wrap) and freeze for about 3 hours. Then blend again and freeze for at least another 3 hours. Let the burrata ice cream thaw for about half an hour before serving. Serve with a drizzle of olive oil, some (Maldon) salt, and fresh basil.
