Mozzarella and Parma Ham Ice Cream

Dear all, have been thinking of the above-captioned for a while but did not find any help through online recipes. Could anyone tell me if such an ice-cream can be done and if so, what should I be wary of before attempting same? Would prefer not having an eggy taste to the mixture as the ice-cream would form part of a cold pizza (as an amuse) with an-extra thin pizza dough base, the ice-cream and a tomato and basil foam on top. As such, it would be imperative for the mozzarella and ham flavours to shine through the ice cream mixture above anything else.

Thanks in advance.

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

Found Macaroni and Cheese ice cream with candied bacon, might be a good starting point here

cicero_69405

Mozzarella ice cream should not be a problem. Here is a recipe by chef Rosanna Marziale, based in Caserta (Italy). She uses buffalo mozzarella and cream, which are more tasteful, but if you can't find them go with the normal ones. She uses an egg yolk too, but it should not make the ice cream too eggy.

50 g buffalo cream 1 egg yolk

100 g buffalo mozzarella minced and sieved g 5 di sugar g 5 di Agar-agar White pepper Bring milk and sugar to a boil. Once chilled, add the egg yolk, the cream and the mozzarella. Blend with an immersion blender and add the agar-agar. Put the mixture in the ice cream machine.

(I would add a pinch of salt however)

You could get the flavour of Parma ham adding some parma ham consommé . The starting point of this could be Ferran Adria's jamon iberico consommé, but with Parma ham instead. Basically 250 g of degreased parma ham + 500 grams cold water on low heat, simmering for 15 minutes and then filtered.

I can't really suggest a quantity for the consommé, you should just experiment.

Probably, once you have added the consommé, you should make some minor changes to the other ingredients, but again, give it a shot.

Hope my english is not too bad!

EDIT: I guess there's something wrong wih this recipe. I think you have to add agar-agar before bringing the milk to a boil, otherwise it doesn't dissolve properly

Johan_86708

Thanks will give it a go!