Sous Vide Sweet Corn Gelato
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
This quick and easy sous vide sweet corn gelato is a creative way to feature summer’s bounty of fresh sweet corn. You will need an ice cream maker to churn it at the end. Serve and enjoy at the end of the long day.
Ingredients for 6
4 ears fresh corn, shucked
3 cups (710 ml) whole milk
1 cups (237 ml) heavy cream
1 cup (237 ml) granulated sugar
1 teaspoon (5 ml) kosher salt
6 large egg yolks
¼ cup (59 ml) creme fraiche
Set the Anova Sous Vide Precision Cooker to 180°F.
Slice the kernels off the corn cobs and place in a large saucepan with the milk, cream, salt, and sugar. Bring to a simmer, then remove from the heat and let steep for 30 minutes.
Strain out and discard the corn and cobs. In a blender or food processor, puree the corn-infused milk and egg until smooth and frothy, about 30 seconds.
Seal all ingredients in a zip or vacuum seal bag and cook for 30 minutes, agitating the bag several times throughout the process.
Chill the bag in an ice bath.
After the mixture has cooled, whisk in the creme fraiche and churn the mixture in an ice cream maker until set.
Freeze until ready to serve.