In a non-reactive bowl, whisk egg yolks and vanilla until well incorporated. In the bowl of a food processor, pulse cheese until pieces are the size of coarse salt. Transfer to a saucepan and add cream and milk. Bring to a simmer over medium heat, whisking. Add sugar and continue to whisk until sugar is dissolved.
Pour Mozzarella mixture through a fine-mesh strainer into egg yolk mixture, whisking vigorously the entire time to push through.
Pour entire mixture through a clean fine-mesh strainer into a clean saucepan over medium heat and cook to 175°F.
Transfer mixture to a clean bowl, cover the surface of the mixture with plastic wrap, and set aside in the refrigerator overnight.
Transfer chilled mixture into an ice cream maker and freeze according to manufacturer’s instructions.
To serve: Scoop ice cream and arrange in serving dishes. Strain tomato pearls through a fine-mesh strainer and arrange on top. Garnish with basil leaves.
Ingredients
4 large egg, yolk(s), room temperature
1 tsp. Vanilla bean paste, room temperature
1 cup Real California® Mozzarella cheese, roughly chopped, room temperature
2 cups Real California® heavy cream, room temperature
1 cup Real California® Whole Milk, room temperature
