This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
230g
heavy cream
1 can (227g)
corn, strained
4 large
egg yolks
64g
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
1 cup
heavy cream
1 can (8 ounces)
corn, strained
4 large
egg yolks
1/3 cup
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
Utensils
Blender
Fine-Mesh Strainer
Small Saucepan
Whisk
Instant-Read Thermometer
Step 1
In a blender, combine all ingredients except caramel sauce and blend on high until smooth.
Step 2
Pour blended mixture through a fine-mesh strainer into a small saucepan. Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 3
Remove base from heat and pour through a fine-mesh strainer (if necessary) into an empty CREAMi™ Pint. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 4
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install CREAMi Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select GELATO.
Step 6
When processing is complete, remove gelato from pint and serve immediately, topped with caramel sauce.
In a blender, combine all ingredients except caramel sauce and blend on high until smooth.
230g
heavy cream
1 can (227g)
corn, strained
4 large
egg yolks
64g
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
1 cup
heavy cream
1 can (8 ounces)
corn, strained
4 large
egg yolks
1/3 cup
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
Step 2 of 6
Pour blended mixture through a fine-mesh strainer into a small saucepan. Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
230g
heavy cream
1 can (227g)
corn, strained
4 large
egg yolks
64g
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
1 cup
heavy cream
1 can (8 ounces)
corn, strained
4 large
egg yolks
1/3 cup
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
Step 3 of 6
Remove base from heat and pour through a fine-mesh strainer (if necessary) into an empty CREAMi™ Pint. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
230g
heavy cream
1 can (227g)
corn, strained
4 large
egg yolks
64g
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
1 cup
heavy cream
1 can (8 ounces)
corn, strained
4 large
egg yolks
1/3 cup
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
Step 4 of 6
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install CREAMi Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
230g
heavy cream
1 can (227g)
corn, strained
4 large
egg yolks
64g
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
1 cup
heavy cream
1 can (8 ounces)
corn, strained
4 large
egg yolks
1/3 cup
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
Step 5 of 6
Select GELATO.
230g
heavy cream
1 can (227g)
corn, strained
4 large
egg yolks
64g
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
1 cup
heavy cream
1 can (8 ounces)
corn, strained
4 large
egg yolks
1/3 cup
sugar
1 tablespoon
light corn syrup
1 teaspoon
vanilla
Caramel sauce for garnish
Step 6 of 6
When processing is complete, remove gelato from pint and serve immediately, topped with caramel sauce.
