“Make us a treat,” April Katt seems to suggest. I’ve wanted to make corn ice cream for a long time now, but that’s been done. What could I do to make it different?
I’ll make sweet corn gelato.
I love The Ultimate Ice Cream Book by Bruce Weinstein. I’ve made many creative frozen treats from it over the past year. This time, I used his lower fat Vanilla Ice Cream #3 (page 133) as a base. By the way, to get back to his original recipe, simply remove the corn from the equation, increase the amount of vanilla extract to 4 teaspoons, subtract the salt, and there it is.
SWEET CORN GELATO
2 cups milk (I used 1% Hood Simply Smart—reduced fat milk that tastes like whole)
2 large eggs plus 2 egg yolks, lightly beaten
12 oz. bag of frozen sweet corn
1 14-oz. can sweetened condensed milk
1 teaspoon vanilla
¼ teaspoon salt
Bring milk and corn to a simmer in a medium saucepan, stirring regularly. Remove from heat.
Pour into a blender, puree, then let infuse for 1 hour.
Bring the mixture back to a simmer. Remove from heat. Slowly beat hot milk/corn mixture into the beaten eggs in a medium bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens enough to coat the spoon, about 10 minutes. Be careful not to let the mixture boil to avoid scrambling the eggs.
Remove from heat and pour hot custard through a fine-mesh sieve into a large, clean bowl, pressing down on the solids; discard solids. Let the custard cool slightly, next stir in the sweetened condensed milk, vanilla and salt. Cover and refrigerate till cold—at least four hours or overnight.
Process in your ice cream maker according to the manufacturer’s directions. When finished, the gelato will be soft, but ready to eat. For a firmer consistency, freeze at least two hours.
I can’t wait till corn is in season here in the Land of Steady Habits. In the meantime, this sweet corn gelato is a smooth, little frozen taste of summer on a spoon. Yum! Try it with a sprinkle of freshly ground salt over the top for a nice sweet/salty contrast a la chocolate chip cookies.