Corn ice cream

Blend [A] in a blender. Once smooth, strain through a fine-mesh sieve. Use a spatula to push out the corn husks so that only the corn husks remain. (Don't throw away the husks remaining in the sieve; they can be used in another dish.)

Whip the cream until it is about 60% stiff, then add the strained [1] and mix well with a whisk

Once the mixture is completely mixed, add the meringue from one egg white and mix further. Once the mixture has thickened a little, place the bowl in the freezer and chill for 2 hours. (You may need to break it up halfway through if it starts to harden a little.)

While the mixture is cooling, brown the steamed corn over an open flame and remove the flesh. Add this to the ice cream taken out of the freezer, mix, and chill for another 2 hours until solidified. (You can add soy sauce to taste. When it starts to solidify a little, you can break it up halfway through.)

Once it has solidified, serve in a bowl and it's done