Corn Ice Cream

Directions

1. 1
   Separate the corn kernels.
2. 2
   In a blender, add the corn, milk, and sugar. Sift and place over low heat until it thickens. Add the cinnamon stick.
3. 3
   Place the egg yolks in a bowl and beat lightly using a fork.
4. 4
   Add a drizzle of hot milk to the egg yolks and mix. Repeat 3 times.
5. 5
   Now add the egg yolks to the corn and milk mixture. Continue to cook for another minute while stirring.
6. 6
   Remove from the heat and let it cool.
7. 7
   Beat the cream until it doubles its size, then mix with the corn and milk.
8. 8
   Pour into a mold and cover. Refrigerate for at least 8 hours.
9. 9
   Freeze for 30 minutes. Whisk and freeze again. Repeat the process until the ice cream hardens.