In a large saucepan over medium heat, bring the milk just to a simmer. Remove pan from heat, add corn kernels and the corncob pieces – pressing the cobs down into the milk, then cover and allow to steep for 45 minutes.
Once the 45 minutes has passed, remove the corncobs from the milk and discard. Carefully pour half of the corn and milk mixture into a blender and blend on high until the kernels are emulsified. Place a coarse strainer over a large bowl and pour blended mixture through the strainer. Discard the corn mush. Repeat process with remaining half of the corn and milk mixture.
Measure the amount of corn-infused milk – adding more milk if necessary to make 3½ cups. (Note: When we measured, we actually had closer to 4 cups of corn-infused milk. We used the entire 4 cups in our gelato.)
In a heavy bottomed saucepan, heat corn-infused milk, heavy cream and 1 ¼ cups of sugar, stirring occasionally until the sugar is dissolved and the mixture is hot. (This will take less than 5 minutes – do not bring to a simmer or boil.) Remove from the heat.
While the milk mixture heats, whisk the egg yolks and the remaining ¼ cup of granulated sugar, and the salt together in a medium heat-proof bowl.
Take about a cup of the hot mixture and very slowly drizzle it into the bowl with the egg yolks – constantly whisking while you add the hot mixture. (A slow drizzle will prevent the eggs from cooking as you add the hot cream mixture.)
Once your egg mixture is smooth, slowly pour the egg mixture back into the saucepan with the rest of the hot cream mixture.
Cook the mixture over medium heat, stirring constantly, until the it thickens a bit and coats the back of a spoon. (This will take less than 5 minutes as well, and again, do not bring the mixture to a simmer or boil, or it will curdle. If using an instant-read thermometer, you will want to stop when it reads 185 degrees F.)
Remove the pan from the heat and pour the mixture through a fine strainer into a bowl (a large measuring cup like this one works great because you’ll have a spout for pouring the cooled custard into the ice cream maker once it has cooled).
Immediately place bowl into an ice bath to cool, stirring occasionally. Once cool, cover the bowl with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. (This will prevent a skin from forming on the custard as it cools.) Refrigerate overnight.
Churn in an ice cream maker according to manufacturer’s instructions. After churning, freeze again for 4-6 hours before serving.
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