The salt content is intentionally high to give it that special stand-alone corn-on-the-cob flavor. For a less salty variation to be served alongside, say, blackberry cobbler, reduce the salt by half or more to taste, but do keep a pinch.
4 ears of corn, husked
2 cups milk
2 large eggs (local or pasteurized)
2/3 cup granulated sugar
1/2 tsp. salt
2 cups heavy cream
Using the large holes on a box grater, shave the corn off the cobs and add to a medium saucepan along with the cobs, broken in half. (Alternatively, you can cut the corn off the cobs and run the kernels through a food processor.) Add the milk to the pan and bring to a simmer. Remove the pan from the heat and let the mixture infuse, cobs and all, for 1 hour. Cover the pan and place in the refrigerator to steep overnight.
Remove the cobs from the mixture and discard. Strain the milk mixture into a medium bowl, pressing down on the corn with a spoon to extract as much liquid as possible. Reserve the strained corn for another use.*
In a large bowl, whisk the eggs for 1 to 2 minutes. Whisk in the sugar a little at a time, then the salt, and whisk for 1 minute more. Add the strained milk mixture as well as the cream. Whisk for another minute until the sugar is dissolved. Freeze in an ice cream maker according to the manufacturer’s instructions (usually spin for 25 minutes). Transfer the churned mixture into a freezer-safe container. Freeze until firm, at least 8 hours.
*If your poached corn still has some flavor left as mine did, don’t throw it away. You can toss it with cooked Israeli couscous or orzo, halved cherry tomatoes, slivered basil, and goat cheese for a delicious lunch.