Semolina ice cream

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   Mix semolina and sugar in a saucepan. It is better to take small dishes with a thick bottom so that the future porridge cooks evenly and does not burn.

2. STEP 2

   

   Add milk at room temperature and put on fire. You can also add semolina to boiling milk, pouring in a thin stream and stirring, but with the first method there will definitely be no lumps in the porridge.

3. STEP 3

   

   Cook, stirring constantly, over medium heat. When the porridge thickens and begins to puff, cook for another one or two minutes. At the end of cooking, add vanillin. Instead, you can take vanilla extract and vanilla sugar = 1 teaspoon.

4. STEP 4

   

   Transfer the semolina into a bowl where the dessert will be prepared. This way it will cool down faster.

5. STEP 5

   

   So that later you don’t feel the semolina grains at all, you can beat the porridge while it’s still warm with an immersion blender. It will pull together even more viscous and homogeneous.

6. STEP 6

   

   Cover the semolina with cling film until it cools completely. Instead of film, a regular plastic bag will do - the main thing is that a crust or condensation does not form.

7. STEP 7

   

   The cooled porridge will be thick and hold its shape well.

8. STEP 8

   

   Prepare nectarine puree: peel and pass through a juicer or grate on the finest grater. You will get juice with a lot of pulp. Beat the semolina at high speed until fluffy.

9. STEP 9

   

   Without stopping whipping, add fruit puree to it and beat for another 2-3 minutes.

10. STEP 10

    

    Pour the mousse into the mold and put it in the freezer for 4 hours.

Comments on the recipe

Helga

20.10.2023

4.8

How interesting! I've heard that ice cream is made from a lot of things, but semolina?! Therefore, I couldn’t pass up such an unusual recipe. Well, it’s quite tasty, although unusual. I made exactly one serving, and didn’t notice how I ate it in an instant. Thanks for sharing)