Dominique Ansel's New Innovation: Burrata Ice Cream
Ready to salivate? Three words: burrata ice cream. The Italian-cheese-inspired soft serve is one of two flavors just introduced by mash-up master Dominique Ansel at the walk-up ice cream window of Dominique Ansel Kitchen in New York’s West Village.
The creamy Burrata Soft Serve — which Ansel calls “a new alternative to vanilla” — comes in a homemade “honey tuile cone” with a whole-strawberry confit inside and is topped with balsamic caramel and fresh micro basil. “The flavors are simple and subtle, but so, so good,” DAK's Instagram page boasts.
For those who believe a better vanilla alternative is (and always has been) chocolate, Ansel has created Gianduja Soft Serve, which is hazelnut milk chocolate ice cream served with a spritz of orange blossom water and a sprinkle of sea salt. It comes in the same homemade honey tuile cone as the Burrata Soft Serve, except that the treat on the bottom of the cone is hazelnut brittle. (Try not to swoon — it’s not even hot out yet!)
The cones are $7 a pop, and the window is open Friday through Sunday, from 12 p.m. to 9 p.m. or until the flavors sell out.