Top | Desserts
Corn Gelato (Mario Batali)
(recipe, Katie Hickey)
This corn gelato is absolutely delicious. The original recipe called for 8 egg yolks, but I've only ever made it with 6, which is plenty.
- 3 ears sweet corn, preferably white, husked
- 3½ cups whole milk, plus more if needed
- 1 cup heavy cream
- 1½ cups sugar
- 6 large egg yolks
- 1 tsp. salt
- 1. Slice the kernels off the corncobs, reserving the cobs. Break each cob into 2 or 3 pieces.
- 2. Bring the milk to a simmer in a large saucepan. Add the corn kernels and cobs, remove from the heat, cover, and let steep for 45 minutes.
- 3. Remove the corncobs 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 corn mush). Measure the milk and add more if necessary to make 3½ cups.
- 4. Combine the milk, cream, and 1¼ cups of the sugar in a large heavy-bottomed sauce- pan and bring just to a simmer over medium heat, stirring to dissolve the sugar.
- 5. Meanwhile, whisk the egg yolks, the remaining ¼ cup sugar, and the salt together in a medium heatproof bowl. Gradually whisk in 1 cup of the hot milk mixture, then return the mixture to the saucepan and cook over medium heat, stir- ring constantly with a heatproof spatula or a wooden spoon, 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.