Sweet-Corn Gelato

• 3 ears of sweet corn, preferably white, husked
• 3 1/2 cups (or more) whole milk
• 1 1/2 cups sugar, divided
• 1 cup heavy cream
• 8 large egg yolks
• 1 teaspoon kosher salt

1. Cut kernels from corn cobs; reserve cobs. Break each cob into 2-3 pieces. Bring milk to a simmer in a large saucepan. Add corn kernels and cobs. Remove mixture from heat, cover, and let steep for 45 minutes.
2. Remove cobs from milk; discard. Puree mixture in batches in a blender. Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids. Add more milk if needed to measure 3 1/2 cups.
3. Bring corn mixture, 1 1/4 cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
4. Set a strainer over a medium bowl; set aside. Whisk remaining 1/4 cup sugar, egg yolks, and salt in a medium heatproof bowl. Gradually whisk in hot milk mixture; return to saucepan. Stir constantly over medium heat until custard registers 175u0b0 on an instant-read thermometer, about 2 minutes.
5. Immediately pour custard through strainer. Place bowl with custard over a large bowl of ice water. Let stand until cold, stirring occasionally, about 5 minutes. Cover and refrigerate custard for at least 6 hours or, preferably, overnight.
6. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container; freeze for at least 1 hour and up to 1 day.

sweet corn, milk, sugar, heavy cream, egg yolks, kosher salt

Taken from www.epicurious.com/recipes/food/views/sweet-corn-gelato-366749 (may not work)