Corn ice cream

Place [A] on a mixer. Once it's smooth, strain it using a fine colander. Strain it using a spatula to push it out so that only the corn skin remains. (The skin that remains in the colander can be used for other dishes, so don't throw it away.)

Leave the fresh cream in about 6 minutes, combine the strained [1] and mix well with the strained cream in a whisk.

Once everything is mixed, add one egg white meringue and mix again. Once the whole thing is slightly full, place the bowl in the freezer and let it cool for 2 hours. (In the middle, we will add a loosening step when it has become a little firmer.)

While cooling, roast the steamed corn over an open flame to brown it, and peel off the meat. Add this to the ice cream removed from the freezer and mix and allow to cool for another 2 hours until it hardens. (You can also add soy sauce if you like. In the middle, add the loosening process when it has hardened a little.)

Once it's hardened, put it in a bowl and it's ready.