Sweet Corn Ice Cream

1 can (200g) corn kernels, drained and rinsed
1 ¼ cups (300ml) whole milk
1 can (395g) sweetened condensed milk
1 cup (240ml) heavy cream
¼ teaspoon ground cinnamon
pinch of salt

Place the kernels and milk in a blender and blend until smooth. Push mixture through a sieve and put it back in the blender. Add the sweetened condensed milk, heavy cream, cinnamon and salt and blend.
Pour into a metal/glass bowl, cover and refrigerate for at least 2 hours, then freeze in your ice cream maker according to the manufacturer’s instructions.
Transfer ice cream to an airtight container and put in the freezer until firm, at least 4 hours, before serving.

Serves 8-10