Sweet Corn Gelato

October is always a month that represents the last fleeting moments of summer's bounty, and there is no better representation of that than the final harvest of sweet corn.

Sweet Corn Gelato is the perfect fall treat. It has a soft delicate texture and is sweet, but not rich. The salt added toward the end of churning offsets the richness, leaving the perfect balance of sweet corn & cream which will have you licking your spoon for more.

Ingredients:

4 ears sweet corn, husked

3 1/2 cups whole milk

1 cup heavy cream

1 1/2 cups sugar

8 egg yolks

1 1/2 teaspoon salt

Equipment:

Ice Cream Maker

Instant read thermometer

Slice the kernels off the corncobs and break cobs into 3 pieces. Next, add 3 1/2 cups of milk to a heavy bottomed saucepan and bring to a simmer.

Add kernels and cobs and remove pot form heat. Cover and let steep for 45 minutes.

After 45 minutes, remove the corn cobs from milk mixture & disregard, Next, working in batches, add the mixture to a blender to combine the kernels and milk. Strain the mixture into a bowl.

Add the mixture into a heavy bottomed pot and add the cream and 1 1/4 cups of the sugar. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.

Whisk the egg yolks, remaining 1/4 cup of sugar and 1 teaspoon salt. Gradually whisk in 1 cup of the hot milk mixture. Add the egg yolk mixture into the pot and stir constantly until temperature reaches 185 degrees F.

Once temperature reaches 185 degrees F, remove pot from heat and strain mixture into a heat proof bowl and chill over an ice bath. Stir mixture occasionally until cold. Cover and place in the refrigerator over night.

Remove mixture from the refrigerator and pour into a measuring cup. Then pour the mixture into the ice cream maker. 30 minutes into churning, add 1/2 teaspoon of salt.

Once mixture is ready, place in freezer for at 1 hour before serving.

Sweet Corn Gelato will be good for a couple of days, but is best served fresh.

Enjoy!