The addition of olive oil makes the ice cream extra smooth and creamy. Use fresh seasonal fruits. A moscato is the perfect accompaniment to the toasted polenta cake with balsamic-honey glazed stone fruit and vanilla ice cream. The moscato is delightfully perfumed with aromas of white peaches and rose. Good acidity leads to a long finish of creamy stone fruit and honeydew melon.
Place rack in the center of the oven, preheat to 350 degrees 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 grated zest.
Spoon the flour and baking powder into a sifter; 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 batter into 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.
Heat together the milk, sugar and salt in a saucepan set over medium heat. In a large non-reactive bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the yolks while whisking constantly.
Pour mixture back into the saucepan. Over medium heat; stir with a heat proof spatula, scraping sides and bottom, until the custard coats the back of a spoon, about 5 - 7 minutes.
Meanwhile, set a bowl inside a large bowl filled with an ice bath. 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 following the manufacturers directions. Makes about 1 quart
Wash and cut the fruits in half. Remove the pits.
Combine the honey, vinegar and vanilla in a small bowl. Mix well. Makes 6 servings
Prepare grill to medium. Be sure to clean it well of any cooked matter as you don't want your dessert tasting of dinner.
Slice the cake into about ½ inch slices. Place on grill and grill, turning once or twice, until lightly toasted.
Place fruit on grill, cut side down. Grill for a few minutes, turn, brush with glaze; grill, turning and basting the cut side with glaze until the fruit is tender, but firm, and the cut side is golden and caramelized (take care the glaze does not burn). Once cooked, remove to a cutting board and slice.
Arrange fruits on slices of toasted cake. Top with a scoop of ice cream. Sprinkle with a bit of coarse salt, if desired.