Sweet Corn Gelato
I'm completely (and gratefully!) drowning in work right now and so spent my Saturday exactly where I am right now - staring into my glowing computer screen. BUT! Trying my hardest to remain positive about the matter, I tuned into The Splendid Table on NPR for the soothing voice and tantalizing recipes of Lynne Rosetto Kasper. Today, she and Mario Batali discussed interesting kinds of gelato. Most notably, Sweet Corn gelato. Sweet CORN gelato. I have to try this!
Here's the recipe:
1) Slice the kernels off the corncobs, reserving the cops. Break each cob into 2 or 3 pieces. 2) Bring the milk to a simmer in a large saucepan. Add the kernels and cobs, remove from heat, cover, and let steep for 45 minutes. 3) Remove the cobs from the milk and discard. Use an immersion blender to buzz the milk and corn to break up the kernels; or transfer the milk and corn to a regular blender, in batches, and blend to break up the kernels. Strain through a coarse strainer into a bowl (discard the remaining mush). Measure the milk and add more if necessary to make 3 1/2 cups. 4) Combine the milk, cream, and 1 1/4 cups of the sugar in a large, heavy-bottomed sauce-pan and bring just to a simmer of medium heat. Stir to dissolve the sugar. 5) Meanwhile, whisk the egg yolks, the remaining 1/4 cup of sugar, and the salt together in a medium heatproof bowl. Gradually whisk in 1 cup of the hot milk mixture. Return to the saucepan and cook over medium heat, stirring constantly, until the custard registers 185°F on an instant-read thermometer. 6) Immediately strain the custard through a fine-mesh strainer into a heatproof bowl and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours or, preferably, overnight. 7) Freeze the gelato in an ice cream maker according to the manufacturer's instructions. Pack into a freezer container and freeze for at least 1 hour before serving. The gelato is best served the day it's made.
[Recipe courtesy of Mario Batali and the Splendid Table]
[Image belongs to Printerette Press]