1. In a bowl, mix cornflour and ½ cup of milk and keep aside.
2. In a deep non-stick pan boil the remaining milk on medium flame for 3 to 4 minutes, while stirring in between.
3. Add cornflour mixture to the boiled milk, mix well and cook on a medium flame till milk reduced half its quantity for about 15 to 20 minutes, while stirring continously. Switch off the flame and let it cool completely.
4. In the mean time blend kiwis and mint leaves with sugar & make a puree.
5. When the milk mixture cools down completely whip the mixture with an electronic blender till smooth.
6. Once the mixture seems smooth add cream and beat for one more time until smooth.
7. Add kiwi mint puree and mix well.
8. When everything is well combined transfer the mixture into an aluminium bowl or tin. Cover with an aluminium foil or cling wrap and freeze until semi-set for about 3 hours. 
9. Pour the semi set ice cream into a blender and blend until it is smooth.
10. Transfer the mixture back into the same aluminium bowl or tin. (Repeat step 8 & 9 twice to get extra smooth ice cream- optional) 
11. Cover with an aluminium foil or cling wrap then cover with a tight lid and freeze overnight.

Note: *If your whipping cream is sweet reduce the quantity of sugar.