Directions

1. In a large saucepan, bring milk and corn to a boil. Reduce heat, simmer 10 minutes. Add cream, sugar and salt. Cook over medium-low heat until bubbles form around side of pan, stirring to dissolve sugar.
2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
3. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Whisk in vanilla extract. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
4. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.