In a medium saucepan, combine the corn kernels, reserved cobs, cream, milk, ½ cup sugar, and salt. Bring to a gentle simmer over medium heat, then remove from heat, cover, and let steep for 1 hour to infuse with corn flavor.

Remove and discard the cobs. Blend the mixture until smooth, then strain through a fine mesh sieve into a clean bowl, pressing down to extract all the liquid.

In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and smooth. Slowly whisk in about 1 cup of the warm corn mixture to temper the yolks.

Pour the yolk mixture back into the rest of the corn base and whisk to combine. Blend again briefly if needed for a silky texture.

Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (around 170°F).

Remove from heat and stir in the vanilla. Strain once more to remove any cooked egg bits. Chill in the fridge for at least 4 hours, or overnight.

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes), until it reaches soft-serve consistency.

Transfer the churned ice cream to a freezer-safe container. Press parchment paper on the surface, seal, and freeze for at least 4 hours until scoopable.