Polenta and Parmesan Ice Cream

Polenta and Parmesan Ice Cream

Category: Dairy and egg dishes

Ingredients
Cream 10%	300 gr.
Polenta	70 gr.
White chocolate	50-100 gr.
Salt	0.5 tsp
Milk 6%	500-800gr.
Parmesan cheese	about 30 gr.

Cooking method

• Prepare in advance:
• Parmesan cheese chop on a fine grater.
• Warm cream and milk.
• Break the chocolate.
• Preparation:
• Polenta
• 
• fry in a pan until bright nut color.
• 
• The aroma will be amazing! Like baking bread! BUT, attention! Do not leave the pan - polenta is fried even when removed from the heat - the heat from the pan is enough to burn.
• Add all the warm cream gradually. Stir well so that there are no lumps.
• 
• Add broken chocolate and 500 gr. milk. Stir well and heat. Add cheese and stir monotonously until dissolved. Put the mass where we will freeze and beat with a blender. Cover well with a lid or plastic wrap. Leave to cool. During this time, it will thicken strongly. Open and add milk, beat well with a mixer.
• 
• Caution: the mass becomes thinner when beating. In terms of density, the mass resembles thick semolina porridge.
• Cover and freeze ice cream. After 40-60 minutes, beat well again with an immersion blender. You can beat it again after 40 minutes, but I didn't. The mass was already ready and did not freeze with ice.
• Ice cream is unusually aromatic, beautiful and high in calories!
• And also not very sweet. Therefore, water lovers with a sweet tooth with syrup or add more chocolate!
• I took the syrup from here
• Pears stuffed with blue cheese and fruit sauce
• I also sprinkled with grated Parmesan. Extraordinary taste!

Cooking program:

blender

Note

Spied on the idea, but cheated
It tastes like a pudding. A portion as in the photo can easily be eaten by the whole family - very satisfying.

[Tumanchik]

Tumanchik, Hooray, I'm the first for pasta ice cream! The photo is just awesome! Well done Irishka! As a child, I loved to eat a bun with ice cream!

[Tumanchik]

Tumanchik, I'm going to ask if polenta is a cereal, isn't it?

Irisha, well, the entertainer!
Questions:
If you don't take cereals, but corn flour, should it also work out fine?
But what if you do with semolina T? also get something interesting, or what? Or is it better to take semolina M for an experiment?
And is it necessary to freeze with a mixer, or is it possible in an ice maker.
And one more thing: adding milk at the end, - wouldn't it be more hemorrhoidal to immediately add it to the warm one and let it cool down together, because it will be easier to mix into the warm than into the frozen one. Huh?

Hooray, I'm the first for pasta ice cream!

More likely - to "kashnoe".

And is it necessary to freeze with a mixer, or is it possible in an ice maker.

Irina is interesting to me too!
And in general, awesome recipe

Girls thank you all for your attention to the recipe. I think it will work out of corn flour. I don’t know about the ice cream maker - I don’t have a good one. With semolina it will also be great.

Oh, how interesting and unusual! I can’t ignore the corn recipe, but usually it was baked goods, and here is ice cream. Irina, would you advise the proportions if you take heavy country cream and regular milk. And another question: when do you sleep?

how good it is that I looked at this forum, before I could not even imagine that ice cream is made from cereals !!!! I'm shocked! I will definitely try

[Rada-dms]

AAaaaaa. Ira ... My ice cream ... I mean, I love all kinds of manna and polenta, so grains

So, balance: out of stock - cream, chocolate and parmesan UUUUUuuuuuuu

Okay, bye, bookmark and wait

how good it is that I looked at this forum, before I could not even imagine that ice cream is made from cereals !!!! I'm just shocked!

I was shocked when here on the forum I read that ice cream is even made from eggplant Not well, can you imagine

PS: Rada-dms, thanks for the amendment !!! : rose: I always thought that eggplant - this is a vegetable, but it turns out - BERRY

[Irish]

Smell, Irish, I can imagine what - I also cooked corn ice cream (there is a recipe here)! With cheese - it's coolly thought up, well done!

Irina, can you advise the proportions if you take heavy country cream and regular milk.

Svetulya, thank you dear for your attention to the recipe! if you take fatty village ones, then do not add parmesa - it will be too fatty. If you want with cheese, then dilute the cream with water about 1/3.

And another question: when do you sleep?

I? ah it ... yes it happens

Okay, bye, bookmark and wait

And one more thing: adding milk at the end, - wouldn't it be more hemorrhoidal to immediately add it to the warm one and let it cool down together, because it will be easier to mix it into a warm one than into a frozen one. Huh?

Ol milk is added at the end as a thinner. It thickens strongly during the cooling process. You can't guess right away.

Do I already have a roof going or did you write about polenta here? It says on the pack that it contains 100% corn flour, steamed, ground in a stone mill. But as I understand it, coarse grinding. I have corn flour from Garnets, so that little one. But I'm sure both will do. And semolina will do, and even corn grits. The particles will just be different.

[Irish]

Smell, Irish, I can imagine what - I also cooked corn ice cream (there is a recipe here)! With cheese - it's a cool idea, well done!

thanks Marish, is that yours with popcorn?

Or did I miss something else?

[Irish,]

Irish, Don't worry, you haven't missed anything - my fresh corn popcorn ice cream. Therefore, I write that I can very much imagine the aroma and taste ...

[Irish,]

Irish, Don't worry, you haven't missed anything - my fresh corn popcorn ice cream. Therefore, I write that I can very much imagine the aroma and taste ...

Well then I'm calm.

Do I already have a roof going or did you write about polenta here? On the pack it is written - it contains 100% corn flour, steamed, ground in a stone mill. But as I understand it, coarse grinding. I have corn flour from Garnets, so that little one. But I'm sure both will do. And semolina will do, and even corn grits. The particles will just be different.

Everything is fine with you, Ir. I wrote it. Then I typed in a search and saw that the girl with a sheaf of wheat is just a sign of the company and they, essssno, print it on all their products, and I deleted my writing. And then I thought that this grinding of cereals can be called "polenta"
Erroneous information deleted
I love the Sori puzzles that messed you up too. But if suddenly I find out by accident or on purpose, I WILL TELL EVERYTHING honestly

It turns out that if this polenta is steamed flour, then before making such ice cream from ordinary corn flour, it must be steamed?

[Polenta]

It turns out that if this polenta is steamed flour,

I found a bag with such ... "flour". Polenta - this is corn porridge, which is cooked from corn grits, like from semolina. Therefore, probably the cereal for this porridge is called "Polenta", like: "Just add water and boil"In many recipes they write" polenta "meaning exactly corn grits (grains / coarse grinding).

CORN is written on my pack SEMOLINA (in English). They also write Semolina on semolina, this is a really large grind.
Ira, how much of your steamed one should you cook / cook in time?

I love the Sori puzzles that messed you up too. But if suddenly I accidentally or on purpose find out, I WILL TELL EVERYTHING honestly, honestly

It turns out that if this polenta is steamed flour, then before making such ice cream from ordinary corn flour, it must be steamed?

what for? don't complicate. just fry it just won't have such large particles. but this is also wonderful in its own way!

Ira, and how much of your steamed should be cooked / cooked by time?

I have no idea - I cook by eye. well, how simple porridge but it is better to cook it in water, and then dilute it with milk. cooked for a long time.

Ira, and how much of your steamed should be cooked / cooked by time?

I have no idea - I cook by eye. well, how simple porridge but it is better to cook it in water, and then dilute it with milk. cooked for a long time.

Irish, I will tell you: a dial is drawn on the bottom of the pack, it is marked and signed there ... (3 minutes, in my opinion, is hard to see). So this is quick information: I took a pack, looked at how much it was being prepared and didn’t read what was written in small print in a foreign language. Now this kind of information delivery is practiced more and more often, and so are instant products. You have instant polenta, because they steamed it before you, especially FOR YOU.

Irish, I will tell you: a dial is drawn on the bottom of the pack, it is marked and signed there ... (3 minutes, in my opinion, is hard to see). So this is quick information: I took a pack, looked at how much it was being prepared and didn’t read what was written in small print in a foreign language. Now this kind of information delivery is practiced more and more often, and so are instant products. You have instant polenta, because they steamed it before you, especially FOR YOU.

Thank you Natasha dear! I'll know! And I didn’t even read it - all by sight! Toka, it seems, it won't cook so quickly! Although ... I don't know the time - I WILL TRY!

I was shocked when here on the forum I read that ice cream is even made from eggplant Not well, can you imagine

However!!!! I'll go to I will study this issue

[Irisha]

Well, then here ...



When I mixed everything, tried it and ... just my conscience did not allow me to eat everything even before freezing
she saves ice cream mixes so often
I made an ice cream Everyone tried it and it turned out that only I liked it Well, I was not upset at all. Although, it was a shame that the family was left without ice cream. For the future, I decided that ice cream should always be in the freezer and I will make it in advance.

I used maple syrup, and it was so unexpected for me ... fried polenta (corn) and maple syrup are made for each other, like cinnamon and apple. I really liked this combination.

Irisha, inventor, thanks for the recipe, I had a delicious breakfast for three days and a few more times a little.
By the way, my polenta is the same as yours, but there is a TYPE on the package. It should be cooked for 3-4 minutes, not 30-40. They wrote that. Now I understand why they have it written on the vermicelli: cook for 12 minutes. The same error.

Well, then here ...

Natasha, while I got there ... And here is such a surprise! I am very pleased that I used the recipe! I am very glad that I liked it!
Thank you very much for sharing!