Creamy Sweet Corn Ice Cream

Cut the kernels off two ears of corn and blend them with only 200 ml of water.

Strain the blended mixture to eliminate the remaining pulp, discarding the solid residue.

Pour the strained liquid, the milk (500 ml), and the sugar (1 and a half cups) into a saucepan.

Heat the mixture over the stove, stirring constantly to prevent sticking, until it thickens and takes on the characteristic yellow color of the corn, which should take about 15 minutes.

Add the heavy cream (1 box) and the sweetened condensed milk (1 can/box) to the cooked corn base.

Continue cooking the mixture over high heat for another 5 minutes, until it reaches a soft fudge consistency; this is the ice cream base.

Transfer the corn base to a container and set aside to cool completely, as you should not mix anything hot with the whipped cream/table cream.

While the base cools, whip 300g of table cream (Nata) (or 300ml of whipped topping) until stiff peaks form (be careful not to overbeat and turn it into butter).

Gently fold the cooled corn base into the whipped table cream using a whisk, mixing well until homogeneous. Add yellow food coloring if you wish to intensify the color.

Transfer the ice cream mixture to a container, scraping down the sides and lid well, and place in the freezer overnight (or long enough to freeze solid).