Preparation:

1. In a pot, heat the coconut milk , sugar, salt and gelatin together. Add 1-2 drops of jasmine extract. Stir until all the ingredients are dissolved well. Leave until cooled.
2. Chill the ice cream mixture in the refrigerator for approximately 2 hours.
3. Pour the mixture into an ice-cream mixer and cover with lid. Churn for 30 minutes. Gradually add sweet corn and jackfruit as desired, while churning.
4. Top with a little light cream and peanuts when serving.

Note : Sweet corns and jackfruit should be added while churning so that they will not sink to the bottom.