Sweet Corn Gelato
Our first thought for an August menu was to feature corn. Everyone loves corn and we have several recipes guests frequently request. But sometimes I like to add something fun or somewhat unusual. Recently, I was in New York City and saw a dessert menu with corn gelato. Kind of unusual I thought. Corn, although sweet, doesn’t usually end up as dessert. I tried it and I loved it. The natural sweetness and creaminess of the corn was highlighted by the cream and sugar in the gelato. I saved the idea and presented it to the Big Bowl team a couple of weeks ago. Somewhat skeptical but always supportive, we got the green light and started calling our local ice cream makers.
Sonny’s Ice Cream in Minneapolis has been making ice cream since 1945 and has made our ice cream since we opened in the Twin Cities. According to Ron, a second generation ice cream maker, the Twin Cities loves his Organic Sweet Corn Ice Cream. Made with butter, cream, and a pinch of salt and pepper, it tastes like corn on the cob for dessert.
Black Dog Gelato, a wildly popular addition to the Chicago restaurant scene, is churning a fine version of Sweet Corn Gelato for Chicago Big Bowls. Jessie Oloroso, chef and proprietor, simmers sweet corn puree with butter, honey and vanilla for a sweeter, denser version of this summertime treat.
In Reston, Gifford’s Ice Cream, uses local bi-color corn and sweet cream for Chef Oscar’s Sweet Corn Ice Cream. Gifford’s has been in business for 70 years and supplies us with all our ice cream and sorbet for Big Bowl Reston.
Regardless of where you try our Sweet Corn Gelato, it will be served with a blueberry compote; local blueberries simmered briefly with fresh citrus juices and pure cane sugar. Don’t miss this fun frozen treat and a new way to appreciate summer corn. And please, let us know how you like it!