Fresh Sweet Corn Gelato

• date: 2022-08-08
• source:
  • https://www.afamilyfeast.com/sweet-corn-gelato/
• yields: 1.5 liters

Gallery:

• https://www.instagram.com/p/Cg-bg1yP7_w/

Ingredients:

• 3 ears sweet corn
• 960 ml (4 cups) half and half cream
• 100 g (.5 cup) granulated sugar
• 5 duck egg yolks
• 6 g (1 ts) sea salt
• 120 ml (.5 cup) honey
• 2.5 ml (.5 tsp) vanilla extract

Directions:

1. corn kernels
   • husk and clean the corn
   • stand one corn cob on end in a large bowl
   • slice the kernels off the cob
   • cut the cob into 2-3 pieces
   • repeat for each cob
2. steeped cream
   • add half of the cream into a large pot (e.g., for pasta)
   • bring to a simmer over medium heat; do not boil
   • remove from heat
   • add corn kernels and cob pieces
   • press the cobs down to cover
   • allow to steep for 45 minutes
3. emulsified corn cream
   • remove the cobs and discard
   • pour the remaining mixture into a blender
   • blend on high until the kernels are emulsified
   • place a coarse strainer over the large pot
   • pour blended mixture through the strainer (save corn mush for breakfast)
4. egg mixture
   • separate the eggs
   • place egg yoks, sugar, and salt into a mixing bowl
   • beat together until thickened and pale yellow
5. cooked cream
   • add the remaining cream plus honey into the large pot
   • stir over medium heat until just the edge begin to bubble
   • do not simmer or boil
   • remove from heat
6. custard
   • whisk several ladles of the cooked cream into the egg mixture to temper the eggs
   • whisk the egg mixture back into the pot and resume low heat
   • stir constantly until the mixture thickens slightly, just at the point of simmering; do not boil (no more than 85°C)
   • remove from heat
   • whisk in the vanilla extract
7. cooling
   • let cool to room temperature
   • cover and Refrigerate overnight
8. churn
   • process in a gelato maker, until mix reaches soft-serve consistency
   • probably about 50 minutes
   • harden in freeze for a firmer texture