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1
Boil the pasta until it is overdone. Seriously, boil it until it's disgustingly soft.
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2
Drain the pasta, reserving the liquid. Puree the pasta in a blender with 2 T of reserved water (more if needed). It's okay if the mash is a little lumpy-you'll strain it later.
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3
Heat pasta puree, cream, milk, powdered milk, sugar, mustard, paprika, and cheeses over medium heat. Whisk until sugar dissolves and cheeses melt. Continue whisking occasionally until mixture almost-but not quite-boils. As you whisk, mash apart any large chunks of pasta. Remove from heat.
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4
Strain the mixture into a medium bowl. Discard the unincorporated pasta chunks and any unmelted cheese.
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5
Cover and chill for at least two hours, preferably longer (up to twenty-four hours).
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6
Add the cooking wine and churn according to your ice cream maker manufacturer's instructions.
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7
Pack into a freezer-safe container and freeze for at least four hours.
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8
When the ice cream is set enough to scoop, form it into balls, each using 1/3 cup to 1/2 cup of ice cream. (I like to scoop the ice cream into a sandwich bag, so that I can squeeze and shape it through the plastic, then I turn the bag inside out to release the ice cream.) Set the scoops on a baking sheet or freezer-safe cutting board. Cover with plastic and return to the freezer until set again.
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9
When the scoops are frozen into shape, beat the egg whites until foamy and set aside. Pour the cornflake crumbs into a wide bowl.
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10
Coat the scoops in egg whites, then roll in cornflake crumbs until completely covered. (More, smaller, scoops will require more beaten egg whites and cornflake crumbs. Refresh your supply as you go, as needed.)
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11
Re-freeze the coated scoops until very hard.
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12
Heat a deep-fryer to 375 degrees. Fry the scoops for a few seconds, just long enough to crisp the outside. Serve immediately.
