The caramelised sugar gives a lovely flavour to the corn ice cream!
1/2 cup cream
1/2 cup corn
1+1/4 cup Milk
1/2 cup Brown sugar.
Steam the corn kernels and allow to cool.
Blend them in 1/4 cup milk and strain it and keep aside.
Now in a saucepan add the sugar and allow it to caramelise and then pour a cup of milk and allow it to boil.As it thickens put off the flame.
Allow the mixture to cool and then blend the corn paste, thickened milk and cream.
Now transfer to a container and freeze it for 4-5 hours.
Once it sets blend it again in a mixer and allow it to set in the freezer for another 4 to 5 hours.