Polenta Ice Cream with Raspberry Sauce

Suffering from the summer heat? Nothing easier - polenta ice cream will cool and refresh you!

Details

  • Preparation Time: 150 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 0.5 l Milk, whole milk

  • 4 spoon Sugar, white

  • 1 bag Sugar, white

  • 1 pinch Salt, table

  • 4 spoon Polenta

  • 2 piece Egg, fresh

  • 300 g Sweet cream

  • 250 g Raspberries

  • 5 spoon Sugar, white

  • 1 piece Lemon, fresh, without shell

Steps

  1. Pour the milk into a pot and add half of the sugar and salt. Slowly bring the milk to a boil over moderate heat. Gradually whisk the polenta into the boiling milk and cook it over low heat until it thickens. Remove the cooked polenta from the heat and let it cool completely.

  2. Prepare a water bath (see advice), in which you whisk the eggs together with the remaining sugar and vanilla sugar using a hand whisk. Mix the egg cream into the cooled polenta. Whip the sweet cream until stiff and gently fold it into the polenta.

  3. Transfer the prepared mixture into a long and rounded mold (like a saddleback mold) lined with transparent food wrap. Spread the mixture evenly throughout the mold and smooth the top. Place the mold in the freezer for at least two hours.

  4. While the polenta mixture is cooling, prepare the raspberry sauce. Mix the raspberries with sugar in a bowl. Cut the lemon in half and squeeze the juice from both halves into the bowl with the raspberries. Mix everything well and let it sit for one hour to allow the sugar to fully dissolve.

  5. Pass the raspberries through a fine sieve to remove the small seeds. Take the polenta ice cream out of the freezer and invert it onto a clean work surface. Remove the transparent food wrap and slice the ice cream into desired thicknesses.

  6. Place two slices on a plate and decorate with the raspberry sauce. Serve the prepared dessert immediately.

Nutrition Information (Per 100g)

  • Calories: 161.96 kcal
  • Fat: 10.54 g
    • Saturated Fat: 5.96 g
  • Carbohydrates: 12.68 g
    • Sugars: 11.08 g
  • Protein: 2.98 g
  • Fiber: 1.15 g

Advice

A water bath is used for melting and dissolving delicate foods and ingredients or for frothy mixing (especially for preparing various sauces and creams). Place a heatproof container with the ingredients on top of another container with hot water and whisk the ingredients in the upper container with a whisk until they thicken and froth. The water in the lower container should not boil vigorously!