One of our favorite ingredients to celebrate in the summer is corn. Southern corn is undeniably sweeter, juicier, and all-around better in the hottest summer months, and farmers' markets are overflowing with the inexpensive produce just begging you to take it home and throw it on the grill. If you've reached your limit on Fried Confetti Corn or Golden Corn Fritters (which, is that possible?) and need a new recipe to add to your repertoire, why not turn to your ice cream maker? Corn ice cream is a silky-smooth dessert that brings out a subtle hint of this beloved Southern ingredient without tasting like corn-on-the-cob. This corn gelato recipe from our friends at Nicky's Coal Fired in Nashville, Tennessee will take your entertaining to the next level. Serve it up with a few fresh herbs or homemade waffle cones as the perfect finish to your next alfresco dinner.
4 2/3 cups whole milk
6 ears corn, kernels only
4 1/4 cups corn milk
1 1/2 cups heavy cream
2 1/8 cups granulated sugar
1 teaspoon sea salt
1/2 cup nonfat milk powder
10 egg yolks
How to Make It
FOR CORN MILK: Heat milk and corn together until steaming. Blend with an immersion blender to infuse; cool and allow to steep overnight in the fridge.
FOR GELATO: Heat corn milk and cream until steaming.
Whisk all dry ingredients together. Add dry ingredients to the liquid, and heat until mixture is steaming. Whisk a few cups of the steaming liquid into the egg yolks to temper them, and whisk egg mixture back into the base.
Over medium heat, while constantly and slowly whisking along the bottom of the pot, use a thermometer and bring the gelato base up to 185˚. Strain the mixture through a fine sieve and cool quickly. Allow the gelato base to sit overnight, and then churn in an ice cream machine until gelato has reached your desired texture.