If using an ice cream machine, prepare as per manufacturer’s instructions.
Add the milk, cream, salt, and half of the sugar to a large saucepan and set aside.
Cut the corn kernels from their cobs then cut each cob into three smaller pieces and add to the saucepan with the milk and cream mixture.
Place the corn kernels into the bowl of a food processor and pulse until coarsely chopped. Add this to the saucepan with the other ingredients.
On a medium-low heat bring the corn, milk and cream mixture to a simmer, stirring occasionally. Once simmering, remove from the heat and allow to steep for a minimum of 30 minutes, or up to overnight in the fridge (the longer the steeping time the better).
Remove the cobs from the liquid, scraping them with a spoon to remove excess liquid, and discard.
Depending on preference, the sweet corn ice cream can be served smooth or with the pulp. If serving smooth, strain the mixture through a sieve, pressing on the corn to remove excess liquid. If serving with pulp only strain half of the mixture.
On a medium-low heat bring the stained/partially strained mixture back to a simmer. Meanwhile, whisk together the egg yolks and the remaining sugar.
Once the cream is simmering, temper the egg yolks by slowly adding some of the hot cream to the egg yolks, one ladleful at a time while constantly stirring. Three ladles of cream or a mug’s measure of cream will be enough (this doesn’t need to be precise).
Combine the mixed yolks and remaining cream and return to the heat. Cook over medium-low heat, stirring constantly for 6-8 minutes, or until thick enough to coat the back of a spoon. Stir in the vanilla extract.
Leave the ‘custard’ to cool and transfer to the fridge, chill for at least two hours.
If using an ice cream machine: process according to manufacturer’s instructions and freeze until firm.
If churning by hand: freeze the custard for three hours, stirring every 30 minutes. When stirring, make sure to scrape the sides of the bowl and fully incorporate any frozen chunks of ice cream. After three hours the ice cream should have the texture of very soft serve. At this point, leave to freeze until firm. Decanting the ice cream into smaller bowls will help it freeze faster.
Notes
If churning by hand, decant the ice cream into smaller bowls to make it freeze faster.