Cornmeal Porridge Ice Cream by Nathan

Ingredients

• 1/2 cup golden raisins
• 1/4 cup dark rum
• 1/2 cup fine cornmeal
• 1/4 tsp salt
• 1 cup whole milk
• 2 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions

1. Combine golden raisins and dark rum in a small bowl; let them soak for at least 30 minutes, or overnight for deeper flavor. Drain the raisins, reserving the rum.
2. In a medium saucepan, whisk together the cornmeal, salt, and 1 cup of whole milk. Bring to a gentle simmer over medium heat, stirring constantly, until the mixture thickens into a smooth porridge, about 5-7 minutes. Remove from heat and set aside to cool slightly.
3. In a separate saucepan, combine the heavy cream and 1/2 cup of the granulated sugar. Heat over medium heat until the mixture is hot and steamy but not boiling. Remove from heat.
4. In a medium bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until pale and creamy. Slowly temper the hot cream mixture into the egg yolks, whisking continuously to prevent scrambling.
5. Return the tempered egg yolk mixture to the saucepan and cook over low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon (about 175°F / 80°C), about 5-8 minutes. Do not boil.
6. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the cooled cornmeal porridge and vanilla extract. Add the reserved rum from soaking the raisins. Cover the bowl and chill the mixture completely in the refrigerator for at least 4 hours, or preferably overnight.
7. Once thoroughly chilled, churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes.
8. During the last few minutes of churning, or after transferring to a freezer-safe container, gently fold in the drained rum-soaked raisins.
9. Transfer the ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.