Sweet Corn Gelato

Tired of corn on the cob? Sweet corn lends itself to gelato and stars with creamy goat cheese  in this unique dessert from Edible Executive Chef, Skylar Bush

Photography By | July 15, 2019

Ingredients

  • 4 ears sweet corn, (Peaches-and- Cream,Silver Queen), husked
  • 3 1/2 cups milk, plus more if needed
  • 1 cup heavy cream
  • 1 1/4 cups sugar
  • 2 ounces Chevre, preferably Noble Springs (optional)
  • 8 large egg yolks
  • 1 teaspoon salt
  • 1/2 vanilla bean scraped (or 1 teaspoon vanilla extract)

Preparation

1. Slice the kernels off of the corn cobs. Save the cobs and break into 2 or 3 pieces. Bring milk to a simmer and add kernels and corn cobs. Remove from heat, cover, let sit for 30 minutes to an hour. Remove cobs and discard. Transfer mixture to a blender or food processor and blend thoroughly. Strain through a fine mesh strainer (you should have 3 ½ cups). Discard corn pulp.

2. In a heavy-bottomed saucepan, combine corn milk, cream, 1 cup sugar, and goat cheese. Bring to a simmer, stirring to dissolve sugar and melt the cheese.

3. Whisk egg yolks, remaining 1/4 cup sugar, salt and vanilla, in a medium-sized heatproof bowl. Slowly whisk in 1 cup of the hot milk mixture, then return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the custard is thick and registers 185°F on an instant-read thermometer.

4. Remove from heat and cool, whisking constantly until cool to the touch. Freeze in ice cream maker according to manufacturer’s instruction.

About this recipe

Enjoy with a nice hot blackberry cobbler and a mint julep on the porch.

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Ingredients

  • 4 ears sweet corn, (Peaches-and- Cream,Silver Queen), husked
  • 3 1/2 cups milk, plus more if needed
  • 1 cup heavy cream
  • 1 1/4 cups sugar
  • 2 ounces Chevre, preferably Noble Springs (optional)
  • 8 large egg yolks
  • 1 teaspoon salt
  • 1/2 vanilla bean scraped (or 1 teaspoon vanilla extract)
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