Looking for a cool treat this summer? This creamy, savory and sweet treat uses the quintessential summer veggie — CORN! — to offer up a delicious end to a summer meal. This sweetcorn gelato recipe comes from our friends at Nicky’s Coal Fired.

Sweetcorn gelato by Nicky’s Coal Fired.

Nicky's Coal Fired Sweetcorn Gelato

Nicky's Coal Fired

5 from 1 vote

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Course Dessert

Ingredients

4 2/3 cups whole milk
Kernels from 6 ears of corn
4 1/4 cups corn milk
1 1/2 cups heavy cream
2 1/8 cups granulated sugar
1 teaspoon sea salt
1/2 cup nonfat milk powder
10 egg yolks

Instructions

To make corn milk:

Heat milk and corn together until steaming.
Blend with a stick blender to infuse, cool, and allow to steep overnight in fridge.

Gelato base:

Heat corn milk and cream until steaming.
Whisk all dry ingredients together.
Add that to the liquid and heat to steaming.
Whisk a couple cups of liquid into egg yolks to temper them, and whisk egg mixture back into the base.
Over medium heat, while constantly, slowly, whisking along the bottom of the pot, use thermometer and bring gelato base to 185 degrees.
Strain through a fine sieve and cool quickly.
Allow to sit overnight.
Churn in ice cream machine.