Minimally Invasive

adapted from Saveur and MakeIceCream

As I mentioned, I used goat’s milk yogurt and loved it, but if it’s not your thing, regular yogurt would be delicious here, too.

4 ears sweet corn, shucked and cleaned
1 teaspoon vanilla extract
2 1/4 cup milk, divided
1/2 cup sugar
1 envelope gelatin
1/8 teaspoon salt
1 1/2 cups unflavored goat’s milk yogurt
1/4 cup corn syrup

Cut the kernels from the ears of corn, scraping the cobs to release milk. In a blender, combine the corn kernels and 1/2 cup of milk and blend at medium speed for 2-3 minutes until mixture is smooth and creamy.

Combine the corn mixture, remaining milk, sugar, gelatin, and salt in a medium saucepan. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Pour mixture through a mesh strainer to remove any remaining corn solids if you want a smoother frozen yogurt. Press down on solids with the back of a spoon to extract as much liquid as possible. (I didn’t have much in the way of solids after so much blending, so I might skip this step next time.)

Cool to room temperature, then stir in the vanilla extract, yogurt, and corn syrup. Pour into a bowl; cover and chill for at least 8 hours. Pour into an ice cream machine and freeze according to manufacturer’s instructions.

See the original post here.