Casabufala buffalo milk mozzarella ice cream

Have you ever thought that buffalo mozzarella could become the protagonist of a creamy and refined ice cream? This homemade recipe transforms the queen of fresh cheeses into a frozen delight perfect for summer, without the need for an ice cream maker or professional equipment. 

With just a few ingredients and the right technique, you can prepare an authentic Casabufala buffalo mozzarella ice cream directly in your kitchen.

Why buffalo mozzarella in ice cream?

buffalo mozzarella from Campania has unique characteristics that make it perfect for the preparation of gourmet ice creams:

• Natural creaminess: buffalo milk contains more fat than cow's milk, guaranteeing a naturally creamy ice cream

• Distinctive flavour: the slightly savory aftertaste creates a perfect sweet-savory balance

• Ideal consistency: the buffalo milk mozzarella dough mixes perfectly with the other ingredients

Ingredients for 6 portions of Casabufala buffalo mozzarella ice cream:

Ice cream base:

• 200g of Casabufala buffalo mozzarella

• 160ml whole milk

• 40ml of fresh cream

• 10g of acacia honey

• 1 pinch of fine salt

Seal:

• Fruit to taste

• Fresh basil leaves

Procedure:

1. Prepare the mozzarella: cut the mozzarella into small pieces and dip it in the fresh cream. Leave to rest for 10 minutes at room temperature.
   

2. Heat the milk: in a saucepan, gently heat the milk with the honey until it reaches 70°C, stirring with a whisk to completely dissolve the honey.
   

3. Create the basic mixture: turn off the heat and let the milk cool. Add the buffalo mozzarella with the cream to the warm milk.
   

4. Blend for smoothness: use an immersion blender to obtain a perfectly smooth and homogeneous cream. Add a pinch of salt and mix gently.

5. Resting the mixture: Let the mixture rest for 20 minutes to allow the flavors to blend.
   

6. Gradual freezing: pour the mixture into a wide, low container, cover it with cling film and place it in the freezer.
   

7. Stir every 30 minutes: during the first 3 hours, remove the container every 30 minutes and stir vigorously with a fork to break up the ice crystals that form. This step is essential to obtain a creamy ice cream.
   

8. Final cooling: after 3 hours of regular stirring, leave thebuffalo mozzarella ice cream in the freezer for another 2-3 hours until completely hardened.

How to serve buffalo mozzarella ice cream

The buffalo mozzarella ice cream from Campania requires some precautions to be served to perfection:

• Take it out of the freezer 10-15 minutes before serving to obtain the ideal creamy consistency

• Heat a spoon under hot water for 30 seconds before forming each ball

• For a professional effect, use the pre-heated ice cream spoon, repeating the heating between one portion and another

Storage and shelf life

The Casabufala buffalo mozzarella ice cream can be kept in the freezer for 2-3 days maintaining its optimal creaminess. Use airtight containers and avoid exposing it to excessive temperature changes.