Polenta Gelato with Vanilla Meringue. It tastes like corn pops with marshmallow!
INGREDIENTS
FOR THE ICE CREAM BASE
2 cups milk
4 tsp. cornstarch
1 1⁄4 cups heavy cream
2⁄3 cup sugar
2 tbsp. light corn syrup
1⁄4 tsp. kosher salt
3 tbsp. cream cheese, softened
FOR THE VANILLA MERINGUE
3 egg whites
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp cream of tartar
2/3 cups light corn syrup
1/4 cup sugar
1/4 cup water
FOR CORN ICE CREAM
2 tbsp. unsalted butter
1 1/2 cups raw corn kernels, freshly sliced off the ear (from 2 ears of corn)
3/4 cup whole milk
2 tbsp. granulated sugar
1/2 tsp. kosher salt
3 tbls freeze dried corn, ground into a powder
ice cream base, very cold
Note: Make the meringue while the ice cream is churning. If your meringue deflates before you layer it in with your ice cream, whisk it on high for 3 minutes and it will come back together.
ICE CREAM BASE
In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside.
In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.
Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
VANILLA MERINGUE
Place egg whites, vanilla, salt, cream of and tartar in the bowl of a stand mixer, whisk on medium low speed to soft peaks.
In a small saucepan, cook corn syrup, sugar and water over medium-high heat until it reaches 238 degrees.
With mixer on medium low speed, pour in sugar syrup, turn mixer to high and beat until mixture is cool, about 5 minutes.
CORN ICE CREAM
In a small pot, cook the butter over medium heat, add the corn kernels and cook, stirring frequently, until they begin to soften, about 1 minute. Add the milk, sugar, and salt, and raise the heat to high and bring to a boil. Mash corn with a vegetable masher or back of spoon. Cover the pot, reduce the heat to cook at a lazy simmer, and cook for 25 minutes, stirring every 5 minutes or so.
Strain the mixture through a fine-mesh strainer into a container, pressing on the corn to extract as much liquid as possible. Discard the corn. Mix in corn powder with a hand blender. Let the liquid cool to room temperature, then chill until cold, or up to 5 days. Before using, scrape any solidified butter off the top. Put the ice cream base and corn flavoring into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve.
Alternate spooning layers of the mixture and thick layers of of vanilla meringue into frozen loaf pan. Let harden in your freezer for at least 6 hours.
Makes 1 Loaf of Ice Cream
Enjoy!
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