My mother came across this recipe in a magazine and of course, if it is gelato, we need to try it! We changed the recipe a bit to give it more of a local flare by substituting some honey in place of sugar. It was just enough honey not to overpower the taste of the corn but still gave it a great taste. I think you could probably freeze some of our summer corn and then make this gelato later in the year. It was really good served with the Raspberry and Gooseberry Yogurt Cake.
3 ears of sweet corn, husked
3 1/2 cup (or more) whole milk
1/2 cup honey
1/4 cup sugar
1 cup heavy cream
8 large egg yolks
1 teaspoon kosher salt
- Cut kernels from corn cobs; reserve cobs. Break each cob into 2-3 pieces. Bring milk to a simmer in a large saucepan. Add corn kernels and cobs. Remove mixture from heat, cover, and let steep for 45 minutes.
- Remove cobs from milk; discard. Puree mixture in batches in a blender. Set a course strainer over a large bowl. Strain mixture, pressing on solids; discard solids. Add more milk if needed to measure 3 1/2 cups.
- Bring corn mixture, honey, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve honey.
- Set a strainer over medium bowl; set aside. Whisk 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 mediums heat until custard registers 175˚ on an instant-read thermometer, about 2 minutes. Immediately pour custard through strainer. Cover and refrigerate for at least 6 hours or overnight.
- Process custard in an ice cream maker per manufacturers instructions. Freeze for at least one hour then enjoy!