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1
Slice the kernels from the corn into a bowl.
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2
Break the cobs into 3 pieces and put them with the kernels into a saucepan.
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3
Add the milk, heavy cream, and 1/2 cup of the sugar and stir to combine.
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4
Bring to a boil over medium heat, stirring.
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5
Remove from the heat and allow to steep, covered, for 1 hour.
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6
Remove the cobs and discard.
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7
Remove about 1 cup of the corn kernels and reserve.
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8
Puree the mixture in the pot with an immersion blender and bring to a boil over medium heat.
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9
In a large bowl, whisk the egg yolks with the remaining 1/4 cup sugar and the salt.
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10
Slowly whisk about half of the hot milk mixture into the yolk mixture and stir rapidly.
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11
Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes.
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12
Strain through a fine-mesh sieve and press down with a wooden spoon to extract as much liquid as possible.
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13
Add the vanilla and the reserved corn kernels and stir to combine.
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14
Pour into a container, place a piece of plastic wrap directly on top, and chill over an ice bath until cool.
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15
Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturers instructions.
