Put some water in a small pan, add 1 tablespoon of salt (not listed in the ingredients) and start boiling the corn on the cob in cold water. When the water comes to a boil, leave the corn in for another 3 minutes, then drain.
When the corn has cooled down enough to handle, scrape it shallowly with a knife. The part near the cob is sweet, so scrape it off with the back of the knife.
Reserve about 20 kernels to use as decoration. Combine the rest of the scraped off corn with the A. ingredients and blend. Blend for about 2 minutes on and off so that the motor of your stick blender doesn't overheat and break.
Freeze the mixture. Mix it up twice every 2 hours using a handheld mixer. Serve in bowls, decorated with the reserved corn kernels from Step 3.
Story Behind this Recipe
This is a rich homemade ice cream packed with the flavor of corn.
I made this recipe for a weather site, where I have other seasonal vegetable recipes too (Japanese only): http://recipe.bioweather.net/4koma/index.php