Mozzarella Sage Ice Cream

What does one do when one has a lot of recipes lying in the drafts? Well, one tries to post them, one after another, and, that's exactly my plan :-)

This recipe's idea was born to my dear hubby after eating some really nice mozzarella cheese in Milan, Italy, and he told me about it very excitedly. I thought for a second and said, "huh!!! Mozzarella Icecream???" To which came the prompt reply, "Yes, why not? I think you should give it a try." I silently repeated these two words "Mozzarella Icecream" in my mind and was trying to somehow assemble the ingredients and also made a rough version of it in my mind. (though I was a little apprehensive - I thought it will either be a big hit or a major disaster)

My next step was to share my thoughts with my hubby, who immediately said, "When are you making it?" and hence this recipe was born.

Together with the roasted almonds( recipe taken from Angiesrecipe) and the distinctive taste of sage, it was indeed something quite unique and amazing.. And, I must say, both me and my hubby were more than pleased with the outcome. So, if you want to try out something experimental...just go for this one :-)

Ingredients

125 grams - buffalo mozzarella

100 grams - mascarpone

10 pcs - sage leaves, finely chopped

2 tbsp - honey

1/4 cup - low fat milk

a pinch of salt

For the roasted almonds

150 grams - almonds

1 tsp - olive oil

1 tbsp - water

1 tbsp - honey

1/8 tsp - salt

1/4 tsp - cinnamon powder

25 grams - sugar

Method

1. Place mozzarella, mascarpone, sage leaves, salt, honey and milk in a food processor and process till smooth.
2. Transfer to a plastic container, cover and freeze till half set.
3. Place the half set ice cream in the food processor and process till smooth. Transfer to the plastic container and freeze again till half set. Repeat one more time.
4. Now fill the processed ice cream in small heart shaped silicon moulds (I got 5 of them) and  put the moulds in the plastic container, cover the lid and let it set completely.
5. Unmould the ice cream atleast 10-15 minutes before serving. Garnish with sage leaves and roasted cinnamon almonds.

Roasted Cinnamon Almonds

1. Preheat the oven to 180 degrees C.
2. Place the almonds in a single layer in a lined baking tray and bake for 10-15 minutes or until slightly brown. (don't forget to stir the almonds a couple of times in between)
3. Mix the sugar, salt and cinnamon powder in a bowl and keep aside. 
4. Mix the honey, oil and water in a saucepan and bring to a boil over medium heat. Add in the roasted almonds and cook stirring constantly until all the liquid has been absorbed. 
5. Transfer the almonds to a bowl, add the sugar mix and toss until they are evenly coated. 
6. Spread the almonds on a parchment paper. When cool, store at toom temperature in an air tight container. 

Enjoy!