Corn, and gelato? I know it may sound like a suspicious pairing, but trust me, this is one of our most popular summer flavors. During July and August, when the corn crop is fresh, I get a couple crates every week. We make our gelato with white corn from Tamai Family Farms.

When I initially worked on our recipe, I tried several variations, including a few batches with cooked corn. Ultimately, I found that steeping hot milk in the fresh, raw kernels, along with the husks, preserved the corn's natural flavor. Just like I do with my summer corn on the cob, I added a little salt for a subtle pop.