Sweet Corn Gelato

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