Wash and shuck the whole ears of corn.
Cut the ears in half.
Roast them on a grill until they are soft and slightly charred.
Cut the limes in half. Put the Kashmiri chili in a small bowl. Dip the halved limes into the chili.
Rub the chili-coated limes on the ears of corn while squeezing to get the juice out.
The corn should be coated in chili and lime juice.
Sprinkle a bit of salt on the ears of corn.
Cut the kernels off of the corn ears and place them in a bowl.
Add two pinches of cardamom...
...a generous pinch of cinnamon and a couple of pinches of sugar, and a touch more salt. Stir everything together and check for taste.
This is up to you as to how how or sweet or hot you want this. When it's seasoned to your satisfaction set it aside.
Add the milk, cream, and sugar to a large bowl. Stir everything around until it's well mixed. Add in 2 tsps of vanilla.
Pour everything into an ice cream machine.Churn for about 30 minutes.
Scoop out the ice cream and put it into a freezer container and into the freezer for an hour or two to firm up.
Then serve it up.
Sweet, with a touch of heat and the wonderful flavors of cardamom and cinnamon.
The red corn adds a faintly pink color to the ice cream, and the sweet hot chewy corn kernels are the perfect addition. This recipe of course will work with any color corn.