Pour the cream, 90mls (1/3 cup) of the milk and 90g (2 cups) of the crunchy nut cornflakes into a large bowl. Stir together and allow to sit for 30-45 minutes so the cream absorbs the flavour of the cornflakes.
Place a sieve over a large bowl and strain the mixture. It will be very thick, and a lot of the mixture will stick to the cornflakes, so pour half of the remaining milk over the cornflakes (whilst still in the sieve over the bowl) to wash the cornflakes off. Repeat with the remaining milk - pushing the cornflakes down inn the sieve with a spoon to get the maximum amount of liquid out of them.
Discard the soggy cornflakes.
Pour the sweetened milk and vanilla extract into the flavoured cream and whisk using the balloon attachment of a stand mixer or an electric hand whisk until thick (the mix should hold it’s shape when you lift the whisk).
Spoon the mixture in a loaf tin or pie tin (or similar freezable container) and sprinkle the remaining cornflakes on top. Place the ice cream in the freezer for at least 3-4 hours (cover with a lid or plastic wrap if freezing for longer).
Take the ice cream out of the freezer about 10 minutes before you want to eat it – to allow it to soften.
* Although corn is gluten free, regular crunchy nut cornflakes contain barley malt - which contains gluten. .Nutritional Information is per serving (based on getting 10 servings form the recipe).