1/2 cup creamed corn
1 tablespoon creamed corn
1/4 teaspoon white sugar
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon dried savory
Bring a large pot of water and corn to a boil. Stir in sugar, salt, Worcestershire sauce, garlic powder and paprika; cook, stirring constantly, for 6 minutes. Add slivered almonds or raisins; cook 4 minutes longer, stirring to melt.
Depopulate bowl of ice cream dishes and squeeze cream mixture into ice cream bowls.
Beat cream mixture until thickened and whipped, leaving a 4- to 7-inch border that appears when pressed. Chill in refrigerator or ice cream can be stored in glass containers.