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Sweet-Corn Gelato

August 15, 2011

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 1/2 cups (or more) whole milk
1 1/2 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 1/2 cups.
4. Bring corn mixture, 1 1/4 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 1/4 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.

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