Whisk yolks with sugar until pale and set aside.
Add cream and milk and to a large saucepan. Heat on medium-high until simmering then remove from stovetop.
Scoop out half a cup of the hot milk and slowly pour into the yolks, all the while whisking. Once combined, slowly whisk the yolks back into the saucepan of milk and return to medium heat.
Add corn kernels (cut off the cob) to the saucepan.
Heat milk until it thickens, without boiling. You'll know it's ready when the liquid coats the back of a spoon.
Allow to cool for a few minutes then pour milk into an airtight container and refrigerate overnight.
The next day, strain and add to your ice cream maker. Churn following manufacturer's instructions.
Once churned, add to airtight container and freeze until hardened.
