540 minutes
A luscious and creamy gelato infused with the sweet flavor of summer corn.
Sweet Corn, Husked
0 ears
cups
cups
cups
Egg Yolks, Large
each
teaspoons
1. Prepare Corn
Slice the kernels off the cobs of 3 ears of sweet corn, reserving the cobs. Break the reserved cobs into smaller pieces.
2. Steep Corn in Milk
In a large saucepan, bring 3.5 cups of milk to a gentle simmer over medium heat. Add the corn kernels and the broken cobs to the milk. Remove from heat, cover, and let steep for 45 minutes.
3. Blend and Strain Mixture
Remove and discard the corn cobs. Blend the mixture until smooth, then strain through a coarse strainer into a bowl. Measure the strained milk and add more if needed to get 3.5 cups.
4. Heat Milk, Cream, and Sugar
In a large heavy-bottomed saucepan, combine the infused milk, 1 cup of heavy cream, and 1.25 cups of sugar. Bring to a simmer over medium heat, stirring occasionally.
5. Temper Egg Yolks
In a medium heatproof bowl, whisk together 8 large egg yolks, the remaining 0.25 cup of sugar, and 1 teaspoon of salt. Gradually whisk about 1 cup of the hot milk mixture into the yolk mixture.
6. Cook Custard
Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard reaches 185°F and thickens.
7. Chill Custard
Strain the custard through a fine-mesh strainer into a clean bowl. Chill over an ice bath until cold, then cover and refrigerate for at least 6 hours or overnight.
8. Freeze Custard
Freeze the custard in an ice cream maker according to the manufacturer's instructions. Pack into a freezer-safe container and freeze for at least 1 hour to firm up.
9. Serve Gelato
Scoop the gelato into serving dishes and enjoy.
For the best flavor, use the freshest corn you can find. The sugars in corn start to turn into starches as soon as it's picked, so the fresher, the better. If possible, pick up corn from a local farmers' market.
Before churning, the base must be thoroughly chilled, ideally overnight. A cold base will churn better and produce a creamier gelato.
Let the mixture sit with the corn kernels and cobs for at least an hour, or even overnight in the refrigerator, to deepen the corn flavor.
Add the hot milk mixture to the eggs slowly, whisking constantly, then return the mix to the heat to thicken, to prevent scrambling.
Use a reliable thermometer to ensure your custard reaches 170°F (77°C) without curdling the eggs.
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