Ingredients
Equipment
Method
Instructions:
- Start by toasting the farina bna (toasted corn flour) in a dry skillet over medium heat. Stir frequently for about 5-7 minutes until it turns a golden color and has a nutty aroma. Be careful not to burn it. Once toasted, remove from heat and let it cool.
- In a medium saucepan, combine the whole milk and heavy cream. Gently heat the mixture over medium heat until it’s warm but not boiling. This step helps dissolve the sugar and activates the flavors.
- Add the sugar and coarse salt to the warm milk and cream mixture. Whisk until the sugar is completely dissolved. This should take about 2-3 minutes.
- Gradually whisk in the toasted farina bna into the milk mixture. Continue to whisk over low heat for about 5 minutes until the mixture thickens slightly. It should coat the back of a spoon.
- Remove the saucepan from heat and transfer the mixture to a bowl. Allow it to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours or overnight. This chilling step is crucial for the best texture.
- Once your mixture is thoroughly chilled, pour it into your ice cream maker. Churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours or until firm. When ready to serve, scoop into bowls and enjoy your homemade polenta ice cream!
Notes
- For a seasonal twist, add spices like cinnamon or nutmeg in the fall.
- Experiment with mix-ins like chocolate chips or nuts during churning.
- Store in an airtight container to maintain texture and freshness.