corn gelato with blueberries
don't knock it til you try it. August 2023
serves 2 generously, 3 sensibly
ingredients
1 corn cob, cooked
113g coconut milk (plus extra if required)
150g soy milk (plus extra if required)
18g glucose syrup
56g caster sugar
1 tsp vanilla paste
pinch salt
optional: 50g blueberries
method
cut the corn kernels off the cob, and add the kernels, cob, soy milk (150g) and coconut milk (113g) to a medium saucepan
optional: before adding the corn cob, blitz together the kernels, coconut milk and soy milk for extra corn flavour extraction
over a medium-high heat, bring the mixture almost to a boil then take off the heat
cover and let sit for 1hr or overnight in the fridge
remove the cobs and strain the kernels from the corn milk
weigh the remaining corn milk, and add equal parts coconut milk and soy milk as required to get a total weight of 263g
add the glucose (18g), caster sugar (56g), vanilla (1 tsp) and a pinch of salt and mix to combine
over a medium-high heat, stir until the sugar and glucose has dissolved fully
optional: place the saucepan in an ice bath and whisk to cool the mixture
transfer to a lidded container and refrigerate for at least 4 hours, preferable overnight
optional: chill or freeze the serving bowls to avoid melting your freshly-churned gelato
once totally chilled, add to ice cream maker and churn for 15-20 minutes until soft-serve consistency
optional: while the gelato is churning, microwave the blueberries until softened and juicy (about 3 minutes). let cool before topping the gelato
spoon into chilled bowls, top with blueberries, and eat immediately