With fall just around the corner, there is no better homage to the flavors of summer than sweet corn gelato. The natural milkiness of fresh white corn makes for a beautiful, velvety and very rich gelato. Let's just say, I sampled the base multiple times (for quality control of course) before it made its way to the freezer. Dolce!
{photos by freutcake}
Sweet-Corn Gelato- via Otto & Bon Appetit
3 ears of sweet corn, preferably white, husked
3 ½ cups (or more) whole milk
1 ½ cups sugar, divided
1 cup heavy cream
8 large egg yolks
1 teaspoon kosher salt
3 ½ cups (or more) whole milk
1 ½ cups sugar, divided
1 cup heavy cream
8 large egg yolks
1 teaspoon kosher salt
1. Cut kernels from corn cobs; reserve cobs. Break each cob into 2-3 pieces. Bring milk to a simmer in a large saucepan.
2. Add corn kernels and cobs. Remove mixture from heat, cover, and let steep for 45 minutes.
3. Remove cobs from milk; discard. Purée mixture in batches in a blender. Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids. Add more milk if needed to measure 3 ½ cups.
4. Bring corn mixture, 1 ¼ cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
5. Set a strainer over a medium bowl; set aside. Whisk remaining ¼ cup sugar, egg yolks, and salt in a medium heat proof bowl. Gradually whisk in hot milk mixture; return to saucepan. Stir constantly over medium heat until custard registers 175° on an instant-read thermometer, about 2 minutes.
6. Immediately pour custard through strainer. Place bowl with custard over a large bowl of ice water. Let stand until cold, stirring occasionally, about 5 minutes. Cover and refrigerate custard for at least 6 hours or, preferably, overnight.
Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container; freeze for at least 1 hour and up to 1 day.
3. Remove cobs from milk; discard. Purée mixture in batches in a blender. Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids. Add more milk if needed to measure 3 ½ cups.
4. Bring corn mixture, 1 ¼ cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
5. Set a strainer over a medium bowl; set aside. Whisk remaining ¼ cup sugar, egg yolks, and salt in a medium heat proof bowl. Gradually whisk in hot milk mixture; return to saucepan. Stir constantly over medium heat until custard registers 175° on an instant-read thermometer, about 2 minutes.
6. Immediately pour custard through strainer. Place bowl with custard over a large bowl of ice water. Let stand until cold, stirring occasionally, about 5 minutes. Cover and refrigerate custard for at least 6 hours or, preferably, overnight.
Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container; freeze for at least 1 hour and up to 1 day.
