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.

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Blue Corn Gelato

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• Author: Violet Jones

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Description

Masa adds a delicious undertone to this homemade gelato.

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Ingredients

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• 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

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Instructions

1. Preheat oven to 375 degrees.
2. Place the masa on a sheet tray and toast in the oven for 5-10 minutes.
3. In a medium-sized saucepan, whisk together all of the ingredients and cook over medium heat, until the mixture barely thickens, about 5 minutes.
4. 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.
5. Place in an ice cream maker and churn according to manufacturer’s instructions.

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Recipe by Campo Pastry Sous Chef, Violet Jones
Story by Julia Platt Leonard and Kylie Thomas
Photography by Tira Howard

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Semifreddo, the beloved Italian dessert and gelato-cousin, comes to the Southwest with this inspired dish from Pastry Sous Chef Violet Jones. She uses local pecans, maple syrup, and even grapes from the Los Poblanos farm. (The grapes are puréed, made into a sauce, and then magically turned into a crisp tuille.) It has lush, creamy softness from the semifreddo, crunch from the pecans, sweetness from the syrup, and a salty-buttery bite from a sablé cookie made from the Sonora White flour. Basically, it’s what a peanut butter and jelly sandwich wants to be when it grows up.

What is Semifreddo?

Semifreddo means “half-cold” in Italian. It’s a frozen dessert that falls somewhere between ice cream and mousse, not exactly solid but not exactly liquid either. Unlike gelato, semifreddo isn’t churned. Instead, the base is made with whipped cream that then folds into a custard of egg yolks, sugar, and cream. The combination gives the semifreddo a smoother, airier texture compared to ice cream’s density, but still thicker than mousse. You’ll often see it in chilling in loaf pans, molds, or cake-like slices, offering a versatile and elegant dessert option.

Butter Pecan Semifreddo Recipe 

Makes one 18 x 13 sheet pan, about 15 x 3-inch diameter discs

Butter Pecan Semifreddo Ingredients

• 4 cups heavy cream
• 1 ½ cups maple syrup
• 10 egg yolks
• 8 ½ tbsp unsalted butter, melted
• 1 cup toasted pecans, chopped
• 2 tsp salt

Semifreddo Preparation Instructions

1. Whip the cream in a stand mixer or use a hand mixer until you get medium peaks. Set aside in a large mixing bowl.
2. Heat the maple syrup.
3. Clean the mixer bowl, whip the egg yolks until thick and pale yellow, then slowly stream in the hot maple syrup, then the melted butter.
4. Fold the egg yolk, syrup, and butter mixture into the whipped cream, then gently fold in the pecans and salt.
5. Pour into a lined and sprayed 18 x 13-inch (½) sheet pan and freeze overnight.
6. Remove from the freezer 5 minutes before serving. Use a ring mold to cut the mixture into discs and serve.

Tips for Making Semifreddo

To create your perfect semifreddo texture, there are some important steps you can take to achieve that middle-ground between ice cream and mousse. Make sure all your ingredients are icy cold before mixing. This reduces the risk of curdling in the egg yolk mixture. You also don’t want to over-whip your cream: think soft peaks. Keep those peaks intact with gentle folding into the custard base to maintain an airy quality. Then, before serving, you want to make sure the semifreddo sets all the way through with an overnight stay in the freezer, covered well to prevent drying.

Wrap Up

Semifreddo may seem intimidating at first, but we hope this recipe makes the process as smooth as the Butter Pecan Semifreddo will taste and feel. Serve it up on a sunny day by the pool or while cuddled up indoors in the air conditioning. True confessions: we think it’s just as thrilling sneaked, spoonful by tiny spoonful, directly from the freezer. Don’t tell anyone!

Recipe by Campo Pastry Sous Chef, Violet Jones / Story by Julia Platt Leonard and Kylie Thomas / Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.