Corn is everywhere on the Campo menu, but in desserts too? The short and enthusiastic answer is yes, and to stunning results. Here, the chef steeps the masa with cream, milk, and sugar. No eggs because the thickening comes from the masa. The mixture is blended and then run through an ice cream machine, scooped, and served with a biscochito (“That’s my sous chef Crystal’s grandma’s recipe so it’s really near and dear,” Jones says.). Dessert is often overlooked she says, but it shouldn’t be. “If you have a tamale for your entrée and then you go into blue corn gelato, it’s such a special way to round out your meal.”
What is Masa?
Also known as corn masa flour or masa harina, masa is a type of flour chefs use to make corn tortillas, tamales, empanadas, and other Latin dishes. It’s made from dried field corn that’s nixtamalized (a cooking process) in lime and water. The nixtamalization helps soften the corn so that it can easily be ground into what we know as masa. The end product has a distinctive earthy flavor and slightly coarse texture that makes Blue Corn Gelato unique from other types of gelatos.
Blue Corn Gelato Recipe
Makes 4 quarts
Blue Corn Gelato Ingredients
- 14 oz masa
- 2 qt whole milk
- 1 qt heavy cream
- 1 1/3 cups granulated sugar
- ¾ tsp salt
- 1 cup 8 oz glucose sugar
Gelato Preparation Instructions
- Preheat oven to 375 degrees.
- Place the masa on a sheet tray and toast in the oven for 5-10 minutes.
- In a medium-sized saucepan, whisk together all of the ingredients and cook over medium heat, until the mixture barely thickens, about 5 minutes.
- Strain immediately into a bowl placed in an ice bath. Blend the masa remnants in a high-powered blender and add back into the base.
- Place in an ice cream maker and churn according to manufacturer’s instructions.
Biscochitos Cookie Recipe
Makes about 75 cookies
Biscochitos Cookie Ingredients
- 1 cup granulated sugar
- 2 ½ cups lard
- 3 eggs
- 5 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- ½ tbsp star anise
- 1 tbsp red wine
For the cinnamon sugar dust
- ½ cup granulated sugar
- 2 tbsp cinnamon
Cookie Preparation Instructions
- Preheat oven to 350 degrees.
- In a stand mixer, cream the sugar and lard together.
- Add the eggs slowly, followed by the dry ingredients, and finally the wine.
- Roll the dough out to ¼ inch. Cut with a 1½ inch fluted circle cutter. Place on a baking sheet lined with parchment paper, and bake for about 10-12 minutes.
- Remove from the oven and let them sit on the pan. Dust with the cinnamon-sugar mixture while still warm.
The Origins of Biscochitos
We can trace the origins of biscochitos back to the cultural exchange that came about with the arrival of Spanish conquistadors in the 16th century. Santa Fe de Nuevo México became a melting pot of cultures during this time. The cookies are believed to be a descendant of Spanish lard cookies like Mantecados or Polvorones. It’s said that these two recipes evolved over time, thanks to local ingredients and traditions, into Biscochitos. Over the centuries these little bites have become an important and much loved part of New Mexican cuisine. It’s even the state’s official cookie.
Wrap Up
While you may not think of masa as a crucial addition to gelato, we hope our Blue Corn Gelato changes your mind. You can’t go wrong with soft, thick, earthy gelato scooped onto a buttery, crunchy, homemade biscochito cookie.
Recipe by Campo Pastry Sous Chef, Violet Jones / Story by Julia Platt Leonard and Kylie Thomas / Photography by Tira Howard
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