Drink a coconut. Ask the vendor to remove & give you 'malai' or tender flesh of coconut. Bring it home, chop it into fine pieces. I loved writing this step.
Dissolve cornflour in 50 ml milk & set aside.
Boil the remaining milk in a thick bottom pan. When it is boiled, add cornflour-milk slowly, stirring continuously. Now add sugar & mix till uniform.
Simmer for another 4-5 mins, continue stirring.
Remove from flame and allow to cool completely.
When cool, add the cream, vanilla essence, peppermint & tender coconut. Mix. Transfer to a shallow container & freeze till slushy - about 7-8 hours.
Divide the ice-cream in 2 batches & churn each batch separately in a blender till smooth. Transfer back to the shallow container.
Freeze till set completely.