To make the corn ice cream, start by shucking your corn. Do your best to remove any of the corn silk, but you don’t have to go too crazy, you’ll strain the mixture later.

Remove the corn from the cob with a knife, reserving both the corn kernels and the cobs. Cut your cobs in half and set aside.

Add the corn kernels to a food processor or blender and process for 30 seconds or until mostly smooth.

To a medium-sized pot, add your heavy cream, whole milk, sugar, pureed corn kernels, and as many of the cob halves as your can fit comfortably (I used 6 of the 8 I had).

Heat over medium to medium-low, stirring occasionally, until the sugar has dissolved and the mixture is just steaming, about 10 minutes.

Cover and let steep for 1 hour.

After an hour, bring back to just steaming over medium-low heat, about 10 minutes. Remove the cobs and discard.

While waiting for the mixture to steam, separate your egg whites from your egg yolks, reserving the egg whites for another use. Whisk the egg yolks.

Ladle out about a 1/2 cup of the steamed mixture and slowly drizzle it into the egg yolks while whisking to combined.

Pour the egg yolk mixture back into the mixture on the stovetop, whisking to combine.

Cook over medium-low heat until the mixture reaches 175 to 180 degrees F, then remove from heat.

Place a fine mesh sieve over a bowl and pour the mixture through the sieve, pressing on the solids to get out as much of the liquid as possible. Discard the solids.

Stir in the vanilla extract and salt, whisking to combine.

Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.

The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture.

Follow the manufacturer’s instructions to churn into ice cream, or until it resembles soft serve ice cream, about 15-20 minutes.

Turn off the ice cream maker and scoop your ice cream into a freezer-safe container.

Freeze for at least 4 hours before digging in.