Friday, November 11, 2011

Sweet Corn Gelato

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Wow, this one is TOTALLY out of season but it deserves to be posted nonetheless. I made this late summer with my friend Phyllis, and just now realized that I'd not published it yet. D'oh!

Sweet corn gelato. Yes, that's corn flavored ice cream. Wait, no don't leave, I promise its good! Really really good. Really! Phyllis suggested we try this gelato and I was all in. Being both a corn and ice cream lover, I could see how this could be awesome. I'm here to tell you that it indeed IS awesome! We made this with late summer Olathe sweet corn and it was wonderful. The recipe calls for fresh corn off the cob however if I couldn't get good corn I'd use frozen corn and omit the portion of the recipe that refers to the cob. Enjoy!

How's it taste? Surprising, different, salty, sweet, like the best corn on the cob you've ever had, but only cold. It has a smooth texture with no trace of corn husk or kernal to be found yet it is the very essence of corn. The only one who enjoyed the gelato more than I did was the Little Witch. She LOVED it! The photos don't do this frozen treat justice. If you like corn you need to try this.

Sweet-corn Gelato
makes about 5 cups gelato (10 1/2 c servings)
Source: recipe comes from New York and was served at Gramercy Tavern and then at Babbo

3 ears of sweet corn
3 1/2 c. whole milk
1 1/2 c. sugar
1 c. heavy cream
8 large egg yolks
1 t. kosher salt

Cut kernels from cob and break cobs into 2-3 pieces. Add the corn, cobs and milk to a sauce pan and bring up to a boil. Allow it to boil for 1 minute then remove from heat and allow to cool for 15 minutes.

Remove cobs from milk and discard them. Puree mixture in batches in a blender. Set a course strainer over large bowl and strain mixture pressing on solids and then discard them. Add more milk if needed to measure 3 1/2 c of milk and corn mix.

Bring mixture, 1 1/4 c. sugar, and cream. Bring to a simmer, stirring to dissolve sugar.

Set a strainer over med bowl and set aside.

Whisk remaining 1/4 c. sugar, egg yolks, and salt and gradually whisk in hot milk, return to saucepan and stir constantly for about 2 min to reach 175 degrees on instant read thermometer.

Immediately pour custard through strainer and place bowl over ice water to chill, about 5 min. Cover and refrigerate at least 6 hours or overnight and then process per manufacture directions with your ice cream freezer. Transfer to container and freeze at least 1 hour before serving. Lasts up to 1 month in the freezer.

Nutrition Facts calculated at SparkPeople Recipe calculator
Amount Per Serving
Calories 288.2
Total Fat 11.2 g
Saturated Fat 5.7 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 188.8 mg
Sodium 243.5 mg
Potassium 262.0 mg
Total Carbohydrate 42.8 g
Dietary Fiber 1.2 g
Sugars 35.9 g
Protein 6.5 g


Jenn said...

I'm from Nebraska.. the only corn capital of the world by the way.. lol .. and I have never had sweet corn gelato. I think it sounds delicious.. as long as there are no actual kernals in there, that is, you know how picky I am! lol

Cranberry Morning said...

I have never heard of such a thing. But then, why should I be surprised? Corn is in almost everything else we eat, so why not gelato! lol Thanks for the interesting post.

Smokin Ronnie Halcomb said...


Lea Ann said...

Gelato and ice cream is never out of season in my books. Sweet corn ice cream or gelato has been on my "things to try" for a long time. I'm glad to hear frozen would work, since I've got a freezer full of wonderful Colorado sweet corn. Thanks for posting the recipe.

anthony stemke said...

I actually have had this in the past and it was good.
Also had Guiness stout ice cream and it too was good.
To all I say: try this corn flavoured ice cream.

Amateur Cook said...

Errr... Might take some getting used to - but I'd give it a try.

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