Sweet Corn No-Churn Ice Cream

• 2 cups cream
• 3 ears sweet corn, cooked
• 1 can sweetened condensed milk
• Pinch of salt
• 1 tsp vanilla paste or vanilla extract
• 1 Tbsp dark or amber rum

1. Grate two of the ears of cooked corn on the large side of a box grater into a bowl and set aside. Cut the kernels off of the third ear into a bowl and break apart into separate kernels. Stir the two corn textures together and stir in vanilla and rum. Set aside.
2. In the chilled bowl of your stand mixer with a whisk attachment or with a hand mixer in a large bowl whip the cream to almost soft peaks. Add the sweetened condensed milk and continue to whip to soft peaks, should be fluffy and mousse-like. Add the corn mixture and fold through.
3. Pour into an airtight container and freeze for 4 hours or up to overnight. Let sit at room temperature for 15-20 minutes before scooping and serving. It's excellent garnished with caramel sauce and caramel popcorn or toasted chopped peanuts.

cream, sweet corn, condensed milk, salt, vanilla paste, amber

Taken from www.myrecipes.com/recipe/sweet-corn-no-churn-ice-cream-recipe (may not work)