Corn-flavored ice cream without an ice cream maker

Ingredients:

• 3 ears of corn, kernels removed, cobs set aside
• 2 cups heavy cream
• 400 g of condensed milk with sugar
• 1 tsp vanilla extract
• A pinch of fine salt
• Caramel popcorn for serving, optional
• Special equipment: metal bread pan measuring 22 x 12 x 7 cm.

Preparation:

1. In a medium saucepan, combine the corn kernels and cream and place over medium heat. Break the corn cobs into pieces and add them to the pan. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes, stirring occasionally, then remove from the heat and let cool completely.
2. Remove the corn from the cobs and pour the creamy mixture into a blender. Blend on high speed until smooth, about 1 minute. Strain into a bowl and refrigerate for 1-2 hours.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream mixture on high speed until soft peaks form, 1 to 2 minutes. (Note that the corn will prevent the cream from whipping as usual, but you can whip it to soft peaks.)
4. In a large bowl, combine the condensed milk, vanilla, and salt. Using a rubber spatula, fold about half of the whipped cream mixture into the condensed milk mixture, then fold the lightened mixture back into the whipped cream and mix until smooth. Pour into the mold and cover with plastic wrap. Freeze until firm, about 4 hours.
5. To serve, spoon the ice cream into glasses or bowls and garnish with caramel popcorn, if desired.