435 minutes
Indulge in the delightful fusion of sweet corn and creamy gelato with this simple yet sophisticated recipe. Crafted for those who appreciate the nuances of flavor, this gelato is a sweet symphony of fresh corn and rich cream. Prepare to be whisked away to dessert heaven!
Sweet White Corn, husked
0 ears
cups
cups
cups
each
teaspoons
1. Infuse Milk with Corn
Remove the corn kernels from the cobs using a sharp knife. Break the cobs into smaller pieces. In a large saucepan, combine the corn kernels, broken cobs, and milk. Bring to a gentle simmer, then cover and steep for 45 minutes to infuse the milk with the essence of corn.
2. Blend and Strain Corn Mixture
Remove the cobs from the saucepan and blend the corn and milk mixture until smooth. Strain the mixture into a bowl to ensure a silky texture for the gelato.
3. Combine with Cream and Sugar
In the same saucepan, combine the strained milk mixture with heavy cream and sugar. Bring this to a simmer, stirring until the sugar is completely dissolved.
4. Prepare the Custard Base
Whisk together the egg yolks, sugar, and salt until well combined and slightly thickened. Gradually pour the hot milk mixture into the yolks, whisking continuously. Return the mixture to the saucepan and cook until it thickens and reaches 185°F.
5. Cool and Chill Custard
Strain the custard into a clean bowl and cool over an ice bath. Cover and refrigerate for at least 6 hours or overnight.
6. Churn and Freeze Gelato
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. Once it reaches a soft-serve consistency, transfer to a freezer-safe container and freeze until firm.
For the freshest taste, use corn at its peak season, which is summer. Look for ears with bright green husks and moist, silky tassels. The kernels should be plump, sweet, and juicy. Organic, locally-sourced corn will often give you the best flavor profile for your gelato.
The custard base is crucial. Cook it over low heat and stir constantly to prevent the eggs from scrambling. The base should coat the back of a spoon and hold a line drawn through it with your finger. This is called 'nappe' consistency.
Corn is naturally sweet, and you'll be adding sugar to your base. Taste as you go and adjust the sugar if necessary. You want to highlight the corn's natural sweetness without overpowering it. Remember, cold dulls sweetness, so the mix should be a bit sweeter than you'd want at room temperature.
When infusing the milk and cream with the corn flavor, take your time. Let the mixture steep for the full recommended time, or even longer if you can, to really extract the essence of the corn. The longer the corn cobs and kernels steep, the more pronounced the flavor will be in your gelato.
Before churning, the base must be completely chilled. Ideally, refrigerate it overnight. Chilling ensures a better texture and helps the gelato to churn properly.
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