Sweet Corn Gelato

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READY IN: 30mins
Recipe by Ambervim

Apparently this flavor has been making the rounds in NY for 10 year. However, where is is really popular is in China!

Ingredients Nutrition

  • 3 ears sweet corn, preferably white husked
  • 3 12 cups whole milk (or more)
  • 1 12 cups sugar, divided
  • 1 cup heavy cream
  • 8 large egg yolks
  • 1 teaspoon kosher salt


  1. 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.
  2. Remove cobs from milk; discard. Purée mixture in batches in a blender.
  3. Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids.
  4. Add more milk if needed to measure 3 1/2 cups.
  5. Bring corn mixture, 1 1/4 cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
  6. 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.
  7. 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.
  8. 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.

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