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Get the kids involved in making the ice cream for this recipe for Toasted Polenta Cake with Glazed Stone Fruit and Olive Oil Vanilla Ice Cream. It makes for good memories.
Because this recipe has many layers, I didn’t put a time on it. While it might seem to have a lot of ingredients, Toasted Polenta Cake with Glazed Stone Fruit and Olive Oil Vanilla Ice Cream is totally worth it.
The combination of flavors makes a wonderful ending to a summer barbecue. And really, it’s not hard to make any of it. And everyone will be so impressed.
Get the kids involved in making the ice cream, I love the memories I have from making it on long hot summer days.
I developed this recipe as a part of a Backyard Tuscan Garden Party for my client. It was published in an advertorial that appeared as a part of Gourmet Magazine’s Gourmet GuestList.com series.
YUM! Ready to party?
Prepare the cake (the cake is best prepared the day before. Wrap and store overnight).
Place rack in the center of the oven, preheat to 350º F. Lightly oil a 9 x 5 inch loaf pan, dust with flour, shaking out any excess. Set pan aside.
In a large bowl, whisk together the eggs, sugar and salt; mix until foamy and smoothly blended. Whisk in the grated zest.
Spoon the flour and baking powder into a sifter (if you don't have a sifter, use a fine mesh colander or strainer); sift about a third into the eggs' whisk lightly until combined, do not beat. Continue two more times; sifting flour into the batter and whisking until just incorporated. Whisk in the heavy cream; then the oil.
Pour the batter into the prepared pan; bake 50 - 60 minutes, or until a toothpick inserted into the center comes out clean. Remove to a cooling rack; allow to cool 10 minutes before unmolding. Cool to room temperature, right side up, on the rack. When cool, wrap with plastic wrap if allowing to sit overnight. Makes 10 - 12 servings.
Meanwhile, set a bowl inside a large bowl filled with ice water. Pour the custard through a mesh strainer into the bowl; add the cream while vigorously whisking. Add the oil and vanilla. Whisk until fully incorporated.Place the custard, covered with plastic wrap, in the refrigerator to cool completely. Once cooled, pour into your ice cream maker and process according to your manufactures directions.
Slice the cake into slices. Place on grill and grill, turning once or twice, until lightly toasted.
Place the fruit on the grill, cut side down. Grill for a few minutes, turn, brush with glaze; grill, turning and basting the cut side with the glaze until the fruit is tender, but firm, and the cut side is golden and caramelized (take care it does not burn, honey likes to burn). Once cooked, remove to a cutting board and slice the fruit.
Arrange the fruits on slices of toasted cake. top with a scoop (or two) of ice cream. Sprinkle with a bit of coarse salt, if desired.
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