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
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.
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