Dominique Ansel Creates New York’s Perfect Ice Cream

 

As I write this I am picking shards of stray ice cream cone shamelessly out of my beige scarf and eating it. Sure, I may be strolling down the streets of New York but if the people around me had just eaten what I did, they might be picking every last bite off their person too.

 

The ice cream cone I just had was more than a summer treat, it was a revelation-one that catches you by surprise with unexpected flavors and leaves you deliriously convinced that life is just a bit brighter because of what you just ate (case in point, I just caught my train and I am not entirely unconvinced it’s not the work of this ice cream!). Generic scoops of cookie dough and rocky road would blush with embarrassment at how average they are compared to this ice cream; it is clear that thought and inspiration went into every element of this cone.
When I came across a Pop Sugar article on Dominique Ansel’s newest Burrata soft serve earlier today, I decided what better way to start the weekend. I had sat out the cronut craze started by Ansel and followed religiously by other foodies, but could not ignore the siren’s call of a Burrata ice cream. Burrata! I adore the milkier, creamier cousin of buffalo mozzarella and would order it routinely if it wasn’t always dragging along a high price tag. Even a $7.62 ice cream cone (that’s total) could be considered above price but then again have you ever had a Burrata ice cream cone with balsamic caramel and micro-basil? I didn’t think so.
The cone is crisp and freshly baked, the ice cream creamy with accents of sweet balsamic caramel and basil erupting on your palate. Just when you think the treat can’t possibly get any better you discover a strawberry confit and milk chocolate at the bottom of the cone (this particular revelation had me saying “wow” again and again). By the time you have nothing left but a sticky cone wrapper in your hand, you’re simply satisfied-that’s all. Not guilty as this was an experience, not just a treat. Not full as the serving proves perfect. Not remorseful because in retrospect that $7 treat now seems too cheap. It’s the perfect ice cream cone for summer, that’s all there is to it; and once again foodies will flock to Ansel and his extraordinary knack for all things sweet.

 

You can find the Burrata ice cream cone at Dominique Ansel Kitchen on 137 7th Avenue South in New York City.