Buffalo mozzarella and gelato are fiendishly fetishized in Italian gastronomy, both known for their melt-in-the-mouth milkiness. So put the two together and a new food obsession seems inevitable.
That’s the thinking that inspired gelato maven James Coleridge, owner of Vancouver’s Bella Gelateria, to create a line of gelato di bufala that swaps out cow’s milk in his gelato recipe with water-buffalo milk. “I’ve tasted the beautiful bufala mozzarella in Italy, so I decided to try making gelato with it,” Coleridge says. He says ice cream made with lower-fat milk and cream has 34 per cent fat, which tends to coat the tongue and kill the tastebuds. Buffalo milk, meanwhile, has about 8 per cent butterfat, so it feels smooth and velvety on the tongue. “It really wows you when you taste it.”
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