Using a sharp knife, carefully cut kernels off each ear of corn, placing the kernels into a food processor or blender, along with the milk. Discard cobs.

Process corn kernels until they are rendered into small pieces. Pour into a medium saucepan.

Heat corn and milk mixture over medium heat to just to a simmer, stirring occasionally. Do not let it come to boil!

Remove from heat, allow to steep for 10 minutes.

Once mixture has steeped, run it through a fine mesh strainer, and into a clean saucepan. Discard solids (corn pulp).

Heat mixture over medium just to a simmer once again.

Combine egg yolks and sugar in a medium mixing bowl. Cream mixture until fluffy, pale yellow, and smooth - you can use a hand mixer or immersion blender if you’d like, I just use a whisk.

Add heavy cream and salt to the egg yolk mixture, whisk until well incorporated.

Stream egg mixture into saucepan, whisking to incorporate. Cook over medium heat, stirring constantly, until mixture thickens - it should be thick enough to coat the back of a spoon.

Remove from heat, cool to room temperature, and then chill thoroughly until ready to use.

Follow your ice cream maker’s manufacturer's directions to freeze and churn custard mixture - depending on the size of the ice cream maker, you may need to do this in multiple batches.

Keep any extra ice cream mix chilled in an airtight container until use - process into frozen custard within a day or two.

Serve immediately for a soft ice cream, or transfer to a freezer-safe container and continue to freeze for at least 2 hours for a more firm ice cream.