Using your blender, puree the Dandy® Super Sweet corn with the whole milk for 30 seconds on high. Pour milk mixture into a medium saucepan, add the heavy cream, cob pieces and the salt, heat over medium, until mixture is hot, about 3 minutes, do not allow mixture to boil. Immediately turn off the heat and cover the pan. Allow the mixture to steep for 1 hour. After mixture has steeped, strain through a fine sieve and discarding the corn pulp.
In a medium mixing bowl, beat the egg yolks and sugar until the mixture turns a pale yellow and looks very smooth and the mixture ribbons on itself when the whisk is lifted. To temper the eggs, slowly whisk in 1/4 cup of warm milk mixture to the egg yolks. Add the remainder of the milk to the egg yolk mixture and whisk. Return the entire mixture back to the saucepan and place over medium-low heat. Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F; the mixture should appear thick and coat the back of the spoon.
Strain the gelato base through the sieve one more time. Create an ice bath for mixture and cool, mixing until the mixture is room temperature. Cover with plastic film and refrigerate overnight.
To churn the gelato, follow the directions provided for your ice cream maker. Serve immediately for soft serve or transfer to a freezer-safe container and freeze overnight.
Recipe by Chef Todd Fisher