Sweet corn and blueberry season end with the conclusion of summer, but if you are lucky to have saved some of summer’s produce I promise you this gelato is worth it!
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Sweet Corn Gelato with Mascarpone and Blueberry Swirl
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet corn kernels get swirled into a creamy mascarpone base, then paired with a homemade blueberry jam for a dreamy summer treat.
Ingredients
Units
Scale
- 2 cups (473 ml) whole milk
- 1 1/2 Tablespoons tapioca starch
- 3 Tablespoons softened mascarpone cheese
- ⅛ tsp sea salt
- 1 1/4 cups (296 ml) heavy cream
- 1/2 cup (118 ml) sugar
- 2 Tablespoons Lyle’s Golden Syrup or corn syrup
- 1 ear of sweet corn, kernels removed
- 1/2 cup (118 ml) blueberry jam
Instructions
- Mix tapioca starch with 2 Tablespoons of milk until dissolved and set aside.
- 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 remaining milk, sugar, golden syrup, corn kernels, and 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 the 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.
Notes
- For a richer flavor, use high-quality mascarpone cheese.
- If you don’t have a gelato maker, freeze the mixture in a shallow container, stirring every hour for the first 3 hours to prevent large ice crystals.
- To make the recipe vegan, substitute the mascarpone with full-fat coconut cream and the milk with plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 30
