Recipe by Jaques Larson of Beardcat's Sweet Shop in Sullivan's Island, South Carolina
Sweet Corn Gelato
2 ears corn
5 large egg yolks
3/4 cup sugar
2 1/4 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 cup water
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 teaspoon salt
2 cups heavy cream
2 cups butter
1 tablespoon vanilla extract
2 tablespoons vegetable oil
1/4 cups popping corn kernels
1/4 cup water
1/2 cup granulated sugar
1/4 cup brown sugar
1/8 cup light corn syrup
2 1/2 tablespoons butter
1 teaspoon baking soda
2 teaspoons salt
Cooking spray for the spoon and cooling tray
For the Sweet Corn Gelato:
Preheat oven to 325 degrees. Cut kernels from ears of corn; reserve cobs. On a baking sheet covered with parchment paper, roast corn kernels until slightly golden, about 10 to 15 minutes. Let cool, then purée in a blender until smooth. Set aside.
Whisk yolks and sugar until light and fluffy; set aside.
In a saucepot over medium-low heat, combine naked corncobs, heavy cream, and salt. Heat until barely simmering but not boiling.
Slowly pour the hot liquid mixture into the sugared yolks, whisking rapidly between pours to prevent scrambling.
Return mixture to saucepot over low heat. While continuously stirring with a wooden spoon, watch closely as mixture begins to thicken into a custard. Once thick enough to coat the back of the wooden spoon, remove from heat.
. With a fine mesh sieve, strain mixture into a bowl. Add corn purée. Place over an ice water bath, stirring occasionally until chilled to prevent a skin from developing. Place in refrigerator with a light blanket of plastic wrap on surface until ready to spin.
Prepare an ice cream or gelato machine as instructed and follow manufacturer’s directions for spinning frozen desserts. Transfer gelato to a chilled container.
For the Caramel Sauce:Sauce will keep for up to 2 months in refrigerator.
Combine in heavy-bottomed pot in this order: water, sugar, light corn syrup, and salt.
Over medium-high heat, bring mixture to gentle boil and reduce heat to low. Keep simmering until liquid reaches a deep amber color. Remove pot from stove and let rest for 5 minutes.
While whisking—carefully to avoid burns—add heavy cream, butter, and vanilla extract.
Let caramel cool completely, stirring occasionally, then store in airtight container in refrigerator.
For the Caramel Corn:
Using a 4-quart pot with lid, heat oil over medium-high heat. Add kernels.
When kernels start to pop, hold lid onto pot and gently shake pot on and off burner.
Remove from heat when time between popping slows to 5 seconds.
Pour 1 cup of popped corn into a bowl. Pour the other 4 cups into a separate bowl.
In another pot, combine water, both sugars, light corn syrup, and butter. Heat over medium-low to 300 degrees on a candy thermometer.
Remove from heat and gently stir in baking soda and salt. Mixture should fizzle.
Spray a wooden spoon with cooking spray and gently fold caramel mixture into bowl with 4 cups of popped corn.
Add remaining 1 cup of popped corn. Evenly coat popcorn.
Lay out an even layer onto lightly greased sheet tray and let cool.
To assemble: Blend 1 cup sweet corn gelato with 1/ 2 cup milk until smooth and creamy. Pour into tall glass, top with caramel sauce, and garnish with caramel corn.