Creamy Summer Corn Gelato

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.