Fresh Corn Cakes with Gorgonzola Dolce Ice Cream
 
 
From Jeni’s Splendid Ice Creams at Home
by:
Serves: Makes 1 quart
Ingredients
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • ½ cup (about 2 ounces) softened Gorgonzola dolce
  • 1 ¼ cups heavy cream
  • ⅔ cup sugar
  • 2 tablespoons light corn syrup
Instructions
  1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
  2. Cream the Gorgonzola with a rubber spatula in a medium bowl until smooth.
  3. Fill a large bowl with ice and water.
  4. Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
  5. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
  6. Gradually whisk the hot milk mixture into the Gorgonzola until smooth.
  7. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  8. Freeze ice cream base in your ice cream maker until thick and creamy. Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze for at least 4 hours.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/fresh-corn-cakes-with-gorgonzola-dolce-ice-cream/