Roasted Corn Gelato
Roasted Corn Gelato
I know what you’re thinking – sweet corn gelato, really Matt?! This may be my wildcard gelato, but trust me on this one – it works!
I use fresh sweet corn rather than frozen corn to get as much flavour in as possible. The end result is a delicious smooth and sweet gelato, with a subtle hint of sweet corn! Give it a go and let me know what you think.
As with all my gelato recipes, I recommend an ice cream maker that chills the ice cream as it churns, not one where you pre-freeze the bowl. Here’s the one I use.
Looking for other authentic Italian gelato recipes? Check out my other recipes.
Ingredients
Method
Take the fresh corn on the cob, remove the husk and boil them for 8 minutes.
Drain them from the water and then char them either under the grill, with a pizza oven or a blow torch, until they are a darker, caramelised colour. Let them cool slightly.
Use a knife to trim off the corn kernels and add them into a medium saucepan.
On top of the corn, add the liquid glucose, milk, cream, skimmed milk powder and half of the sugar. In a separate bowl, whisk together the remaining sugar and locust bean gum and set this aside. Note - if you are using a cream with a lower fat percentage, that is fine, the texture will just be ever so slightly different.
Heat the milk/corn mixture on a medium heat, until it reaches 45C/113F on a digital thermometer.
Tip in the sugar mixture and egg yolks, and whisk constantly until the temperature reaches 85C/185F.
Remove it from the heat and pour it into a tall measuring jug, and then blend for 30 seconds with a hand blender until smooth.
Pass the mixture through a sieve into a bowl, pressing the sieve firmly with the back of the spoon to squeeze out as much liquid as possible.
I find adding the mixture into a vacuum bag for food is a really efficient way to cool and store the gelato base, placing it in a large bowl of ice water to chill for 15 minutes. If you don't have one, simply pour the mixture into a large bowl, and stir it every few minutes in a sink full of ice water for about 15 minutes, then cover the surface with clingfilm and refrigerate for a minimum of 12 hours.
Once chilled, pour the mixture straight into your gelato/ice cream machine and churn. Note - the amount of time it takes for your mixture to churn will depend on your machine so follow the manufacturer's guidelines. The machine I use is a Musso Lussino 4080.
Once churned, the gelato is a beautiful texture that can be served immediately. Alternatively, transfer it to an ice cream container and freeze until needed.
Note – the longer the mixture is kept in the freezer, the more the texture will deteriorate as water molecules form larger ice crystals. For the best texture, it’s best to churn and serve it the same day.
Hello!
The sugar isn’t listed in the ingredients – what amount do you use?
Thanks!
My fault, updated it now! thank you!
Thanks so much!
I ended up guessing based on your other recipes and had used around 100g sugar anyway! Already love the flavour of the anglais, can’t wait to churn!