Mozzarella gelato before dessert?

Of all the recipes that are best left to the experts, I'm betting that this is one of them. Cheese in gelato? The idea is nothing new, as cheddar, stilton, gorgonzola, parmigiano and even vegan cheese flavors have made their name in the savory ice cream hall of fame. It was bound to happen that I would eventually veer off course for this gelato gig that I got myself into (even if a little voice kept saying don't go there! don't go there sister!) because when inspiration hits you on the head, you don't hit back, you follow that muse right on through.

The muse in question was an entry for that Gelato on a Plate event that I had written up earlier. A Hyatt hotel chef from Korea did a presentation of buffalo milk mozzarella gelato, parmigiano, prosciutto and balsamic vinegar that probably called more to my green thumb than anything else. Blanched green beans, tomatoes and fresh celery and basil leaves were sitting under or artfully arranged to frame the fat/protein components. I subbed fried sage leaves for the tufts of celery leaves but on the whole was satisfied with how this plated up.

Bottom line? I'm sorry but cheese gelato just doesn't work for me. I don't care what flavor, I'm just not going there again. Something about the temperature (cold) that didn't quite blend in with my idea of all the other foods that cheese has worked its way into, so please, just let me have my buffalo mozz in a simple caprese salad.