Cornflour — derived from corn — was discovered in 1840 (by mistake) to have the ability to thicken sauces. Before that it was used for starching laundry. Puréed raspberries thickened with cornflour provide the base for this yummy no-churn sweetcorn ice cream. The corn kernels thicken the cream which in turn provides body for the ice cream.
To make the sauce, place the raspberries in a saucepan with the sugar and 2 tablespoons of water. Bring to the boil on medium heat, stirring often. Simmer gently until the raspberries are very soft. Combine the remaining water and cornflour into a paste and stir into the berries. Simmer gently, stirring, until thickened. Cool, then sieve to remove the seeds.
Stand the cobs on their ends and remove the kernels with a sharp knife by running it between the kernels and the core. Place the raw kernels in a blender and whizz until smooth. Sieve. This makes about ½ cup.
Combine the corn purée with ½ cup of cream in a microwave-proof jug. Cook for 1 minute, stir well then continue to microwave for a few seconds, until thick. Cool, cover and chill.
Combine the cream, purée mixture and sweetened condensed milk in a large bowl. Beat until very thick.
Line a 23cm x 13cm loaf pan with plastic film. Pour half the cream mixture into the pan. Drizzle 2 tablespoons of the raspberry sauce along the mixture then zig-zag it with a knife. Add the remaining cream then another 2 tablespoons of the sauce and zig-zag it again to make a ripple effect. Cover with film, pressing it gently onto the surface. Freeze.
To serve, cut slices of the icecream and place on 6-8 serving plates. Garnish and serve with the extra sauce.
