Cut corn kernels from the cob. Place the corn kernels and ¾ cup of milk into a blender and puree until smooth.

2. Transfer the mixture to a large saucepan. Add the remaining ¾ cup of milk, sugar, salt and corn cobs. Heat the mixture over medium-high heat until it reaches 180 degrees and small bubbles form around the edges. Do NOT boil.

3. Remove from the heat. Let sit for one hour. Discard the corn cobs.

4. Heat the saucepan again over medium-high heat until it reaches 180 degrees. Meanwhile, whisk the egg yolks into the half-and-half. Slowly pour the half-and-half mixture into the saucepan, stirring constantly with a whisk.

5. Slowly pour the rest of the half-and-half mixture into the saucepan until it reaches 160 degrees, about 2 minutes, stirring constantly.

6. Place a mesh sieve over a container with a lid. Pour the mixture through, pressing with a spoon and discarding any solids. Place the lid over the container and refrigerate for at least 4 hours, but up to overnight.

7. Transfer the mixture to your ice cream maker and process according to directions.