Nicky's Coal Fired Sweetcorn Gelato
Recipe type: Dessert
  • 4⅔ cups whole milk
  • Kernels from 6 ears of corn
  • 4¼ cups corn milk
  • 1½ cups heavy cream
  • 2⅛ cups granulated sugar
  • 1 teaspoon sea salt
  • ½ cup nonfat milk powder
  • 10 egg yolks
To make corn milk:
  1. Heat milk and corn together until steaming.
  2. Blend with a stick blender to infuse, cool, and allow to steep overnight in fridge.
Gelato base:
  1. Heat corn milk and cream until steaming.
  2. Whisk all dry ingredients together.
  3. Add that to the liquid and heat to steaming.
  4. Whisk a couple cups of liquid into egg yolks to temper them, and whisk egg mixture back into the base.
  5. Over medium heat, while constantly, slowly, whisking along the bottom of the pot, use thermometer and bring gelato base to 185 degrees.
  6. Strain through a fine sieve and cool quickly.
  7. Allow to sit overnight.
  8. Churn in ice cream machine.
Recipe by StyleBlueprint at