Sunday, August 21, 2011

Sweet Corn Gelato

If you've visited here much, you know that I'm an Ohio girl.  More specifically, I'm a small farm town Ohio girl.  And Ohio sweet corn is king.  We even have a sweet corn festival.  I know.  Totally corny.  (Wow.  That was bad).  

There weren't too many summer nights growing up where there wasn't sweet corn on our table.   It was easy to come by......just about every farmer in town sold it along the side of the road....and it's easily one of my mom's favorite things.  That woman can thrown down when it comes to corn!

So when I saw the recipe for this in the August Bon Appetit, I knew I wanted to try it.  It's not made with my beloved Ohio corn since I live in Alabama, but it's still amazing.  Yes, it tastes like sweet corn, but it also tastes like a wonderfully smooth and deliciously sweet ice cream.  So to all of my Ohio relatives who have an abundance of corn (and the rest of you too) you have to give this a try.  I guarantee you won't be disappointed.

Here's the recipe:

Sweet Corn Gelato
Bon Appetit, August 2011

3 ears of sweet corn, preferably white, husked
3 1/2 ups (or more) whole milk
1 1/2 cups sugar, divided
1 cup heavy cream
8 large egg yolks
1 tsp. kosher salt

Cut kernels from corn cobs, reserve cobs.  Break each cob into 2-3 piece.  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 coarse 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, 1 1/4 cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.

Set a strainer over a medium bowl, set aside.  Whisk remaining 1.4 cup sugar, egg yolks, and salt in a medium heatproof bowl.  Gradually whisk in hot milk mixture, return to saucepan.  Stir constantly over medium heat until custard registers 175 deg. F on an instant read thermometer, about 2 minutes.

Immediately pour custard through strainer.  Place bowl with custard over a large bowl of ice water.  Let stand until cool.  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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