Sweet Corn Gelato Recipes
GELATO
Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!
Provided by OSTAFF1
Categories World Cuisine Recipes European Italian
Time 3h
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
- In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
- Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g
SWEET-CORN GELATO
Categories Ice Cream Machine Dairy Egg Dessert Freeze/Chill Backyard BBQ Frozen Dessert Corn Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Cut kernels from corn cobs; reserve cobs. Break each cob into 2-3 pieces. Bring milk to a simmer in a large saucepan. Add corn kernels and cobs. Remove mixture from heat, cover, and let steep for 45 minutes.
- Remove cobs from milk; discard. Purée mixture in batches in a blender. Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids. Add more milk if needed to measure 3 1/2 cups.
- Bring corn mixture, 1 1/4 cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
- Set a strainer over a medium bowl; set aside. Whisk remaining 1/4 cup sugar, egg yolks, and salt in a medium heatproof bowl. Gradually whisk in hot milk mixture; return to saucepan. Stir constantly over medium heat until custard registers 175° on an instant-read thermometer, about 2 minutes.
- Immediately pour custard through strainer. Place bowl with custard over a large bowl of ice water. Let stand until cold, stirring occasionally, about 5 minutes. Cover and refrigerate custard for at least 6 hours or, preferably, overnight.
- Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container; freeze for at least 1 hour and up to 1 day.
SWEET CORN GELATO
Apparently this flavor has been making the rounds in NY for 10 year. However, where is is really popular is in China!
Provided by Ambervim
Categories Frozen Desserts
Time 30m
Yield 4 Cups
Number Of Ingredients 6
Steps:
- Cut kernels from corn cobs; reserve cobs. Break each cob into 2-3 pieces. Bring milk to a simmer in a large saucepan. Add corn kernels and cobs. Remove mixture from heat, cover, and let steep for 45 minutes.
- Remove cobs from milk; discard. Purée mixture in batches in a blender.
- Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids.
- Add more milk if needed to measure 3 1/2 cups.
- Bring corn mixture, 1 1/4 cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
- Set a strainer over a medium bowl; set aside. Whisk remaining 1/4 cup sugar, egg yolks, and salt in a medium heat proof bowl. Gradually whisk in hot milk mixture; return to saucepan. Stir constantly over medium heat until custard registers 175° on an instant-read thermometer, about 2 minutes.
- Immediately pour custard through strainer. Place bowl with custard over a large bowl of ice water. Let stand until cold, stirring occasionally, about 5 minutes. Cover and refrigerate custard for at least 6 hours or, preferably, overnight.
- Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container; freeze for at least 1 hour and up to 1 day.
Nutrition Facts : Calories 793.3, Fat 38.8, SaturatedFat 21.1, Cholesterol 471.8, Sodium 577.6, Carbohydrate 101, Fiber 1.8, Sugar 88.1, Protein 15.5
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- In a large saucepan over medium heat, bring the milk just to a simmer. Remove pan from heat, add corn kernels and the corncob pieces – pressing the cobs down into the milk, then cover and allow to steep for 45 minutes.
- Once the 45 minutes has passed, remove the corncobs from the milk and discard. Carefully pour half of the corn and milk mixture into a blender and blend on high until the kernels are emulsified. Place a coarse strainer over a large bowl and pour blended mixture through the strainer. Discard the corn mush. Repeat process with remaining half of the corn and milk mixture.
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- Set a strainer over a medium bowl; set aside. Whisk remaining 1/4 cup sugar, egg yolks, and salt in a medium heat proof bowl. Gradually whisk in hot milk mixture; return to saucepan. Stir constantly over medium heat until custard registers 175° on an instant-read thermometer, about 2 minutes.
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