Seasonal: Buttered Popcorn Gelato

Corn is at its peak which means it's on sale @ 5 for $1 everywhere! I recommend an ice cream maker, but it can be mixed well and just frozen. This one is a higher level of difficulty, but soooo worth it. Gelato is basically Italian frozen custard, and I made this using lower fat milk instead of cream. If you loved Jelly Belly Buttered Popcorn jelly beans, this is right up your alley!

Buttered Popcorn Gelato

1 1/2 cups corn kernels, fresh off the cob or frozen and thawed
4 1/2 cups 2% milk
1 1/2 cups sugar (divided)
7 large egg yolks (save the whites for meringues!)
3/4 tsp sea salt

Bring 3 1/2 cups of the milk to a simmer in a large saucepan. Add corn kernels, remove mixture from heat, cover, and let steep for 45 minutes.

Purée mixture in batches in a blender. Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids. Add remaining cup of milk.

Bring corn mixture and 1 1/4 cup of the sugar to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.

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 and return to saucepan. Stir constantly over medium heat until custard registers 175° on a thermometer.

Immediately pour custard through strainer. Place bowl with custard over a large bowl of ice water. Let stand until cold, stirring occasionally, about 5-10 minutes. Cover and refrigerate custard for at least 6 hours or, preferably, overnight.

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.