BACIO MOZZARELLA ICE CREAM

Ingredients:

2 cups Bacio LMWM Mozzarella Shred (PFG #294204)

1 cup Natures Best Heavy Cream (PFG #199406)

½ cup Natures Best Milk 2 % (PFG #199418)

¼ cup Contigo Condensed Milk (PFG #515409)

¼ Arcade Vanilla Bean, split and scraped (PFG #233836)

Pinch West Creek Iodized Salt (PFG #333998)

¼ cup Whole Roasted Almonds, cracked (PFG #250263)

Garnish:

½ cup Peak Strawberry, sliced (PFG #259121)

1 tsp Silver Source Sugar (PFG #303783)

3 each Peak Basil Leaves, torn (PFG #855570)

Optional: Piancone Balsamic Glaze (PFG #476950)

Instructions:

1. Place cream, milk, condensed milk, and vanilla bean in non-reactive sauce pan over medium low heat.

2. When almost simmering, stir in Bacio mozzarella shreds and stir continuously until cheese is incorporated. Remove from heat and strain.

3. Allow strained mixture to cool for 5 minutes and stir in condensed milk, and pinch of salt. Cool in refrigerator until cold.

4. Place in ice cream maker and freeze until semi-firm, remove from machine and gently stir in almond pieces. Place into covered container and freeze overnight.

5. For the garnish, add sliced strawberries to a small mixing bowl, add sugar and toss to coat, allow to macerate for 20-30 minutes.

6. Stir in the basil just before serving.

7. Scoop ice cream into serving dish, add macerated berries to plate, drizzle with balsamic glaze.