Can you believe it’s September???? Does this surprise you as much as it does me???? And why am I using multiple question marks???? I have no idea. Other than I’m truly gobsmacked September is here and I’m not ready to let go of summer – can I just get an ‘amen?!’ It’s still hot and humid and because the Winter of 2013-14 was so. very. long., I’ve got a death-grip on summer and will not release her until Mother Nature pries summer from my slightly wrinkled, tightly-clenched fist, one finger at a time. Even then, I predict I’ll drag myself into fall kicking and screaming.
The Professor is back with another summer gelato combo – in case I haven’t stated this before: gelato is one of The Professor’s very favorite foods on the planet and in fact, he’s convinced both gelato and ice cream should be it’s very own food group – and the FDA should include both on the food pyramid. I’m so lucky to be married to a man who understands the importance of these big life issues . . .
Indiana Sweet Corn and blueberry season are nearly over but if you happen to find them at a roadside farm stand, farmer’s market or grocery store, I promise you this gelato will be worth it!
INDIANA SWEET CORN GELATO WITH BLUEBERRY SPOON FRUIT
Ice cream base slightly Adapted from Jeni’s
Makes a generous quart
INGREDIENTS:
- 2 cups whole milk
- 1½ Tablespoons tapioca starch
- 3 Tablespoons softened mascarpone cheese
- ⅛ tsp sea salt
- 1¼ cup heavy cream
- ½ cup sugar
- 2 Tablespoons Lyle’s Golden Syrup or corn syrup
- 1 ear of sweet corn, kernels removed
- ½ cup blueberry spoon fruit
METHOD:
- In a small bowl, mix tapioca starch with 2 Tablespoons of the milk until dissolved and set aside
- In a medium bowl, whisk together mascarpone cheese, salt and cream until smooth; set aside
- Fill a large bowl with water and ice for the ice bath; set aside
- Combine the remaining milk, sugar, golden syrup, corn kernels and the cob in a large saucepan; bring to a boil over medium-high heat and cook for 4 minutes. Remove from heat
- Remove the cob and pour the hot mixture into a blender in small batches and blend until smooth
- Drain the corn base through a cheesecloth-lined colander or fine-mesh sieve and return liquid to the saucepan; slowly whisk in tapioca starch mixture
- Return to medium high heat and cook, stirring, until slightly thickened, about 1 minute; remove from heat
- Place the saucepan into an ice bath and gradually whisk the mascarpone mixture into the hot milk mixture until smooth and cooled
- Once cooled, pour into a gelato maker (or frozen ice cream maker canister) and process until thick and creamy
- Alternate layers of ice cream and blueberry spoon fruit into a chilled storage container and freeze until firm, at least 4 hours or overnight
- Remove from freezer 10 minutes before serving to soften slightly and serve
Wow, Debra, I love this! Not only is it gorgeous to look at and promised amazing flavor but… no machine! I can make this! And Lyle’s Golden Syrup. Yay. Perfect!
No!!! I reread it and saw the machine dammit. Do you guys think it will work without?
Jamie ~ we haven’t tried it without a machine but I wonder if it might work to freeze the sweet corn base until it’s ‘soft-serve’ consistency, then layer the swirls. When we make it in our machine, the gelato base isn’t completely frozen, it has that ‘soft-serve’ consistency. The flavor-combo is so darn good – Try it and report back!
I just know this will taste amazing! Maybe myself and the Prof need to open our very own gelato truck if he ever quits his day job 🙂
Gerry – the whole idea of you and The Professor w/a gelato truck kinda scares me . . . and yet . . . 😉
This is glorious! Professor, I’m pretty sure we’d get along famouly!
yes, Jenni – you and The Prof would get along swimmingly!!
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