Corn Fed

 

When Edible Chef Skylar Bush runs into a truckload of sweet corn at the Nashville Farmers’ Market, he does the logical thing with it—makes corn gelato. Skeptical? Give it a try. After all most summer corn is sweeter than candy these days.

 

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)

 

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.