Food

Dominique Ansel's burrata ice cream is latest in savory ice cream trend

Dominique Ansel has done it again. You may know him as the chef behind the Cronut, the doughnut-croissant mash-up that launched a thousand hybrid desserts. He's also known for innovative cookie shots that create lines down the block from his bakery.

Ariel Kanter

At Ansel’s newest baked goods emporium in New York’s West Village, Dominique Ansel Kitchen, you'll find his usuals. But just off to the side of the kitchen in a tiny corner, some unique ice cream is being churned out. The featured flavor is burrata and it is just as creative, Wonka-like (and successful) as his other inventions.

Dominique's burrata ice cream is made in-house, of course. It's swirled into a cone atop a little pile of strawberry confit. Then it is topped with micro-basil and drops of tart balsamic caramel. The taste is round, milky and just a little tangy — it's vanilla's earthy aunt; like a bite of a really good (cold) Caprese salad.

While burrata may seem like an odd choice, it's actually a perfect summer treat. Plus, people have been eating cheese for centuries, if not millennia, and this is just a new iteration.

Some others around the country, too, have taken a stab at slinging ice creams with savory ingredients. Morgenstern's Finest Ice Cream in New York City, for example, has a salt and pepper pinenut ice cream, while Oddfellow's offers a chorizo caramel swirl. Brooklyn's La Vara offers an olive oil ice cream and Vernick Food & Drink in Philly brings us chile avocado ice cream. Then there’s trendsetter Humphry Slocombe in San Francisco, which pioneered outside-the-cone ice cream flavors like foie and prosciutto. Max & Mina's in Flushing, Queens daringly offers pizza ice cream, though that may just a little too cheesy for our taste!

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