corn gelato with blueberries

don't knock it til you try it. August 2023

tastes like summer!

corn milk

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