Fresh Corn Ice Cream

•  4 ears of sweet corn, shucked
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup granulated sugar
• 1 tsp coarse salt 
• 7 large egg yolks

1. Carefully cut  kernels from the cobs and transfer them to a saucepan. 
2. Put in the salt
3. Break the cobs in half and add them to the pan. 
4. Stir in milk, cream, 1/2 cup sugar, and 3/4 teaspoon salt. 
5. Bring to a boil. 
6. Remove from heat and let cool for 15-20 minutes. 
7. Discard cobs.
8. Working in batches, puree corn mixture in a blender until smooth. 
9. Return mixture to saucepan and bring to a simmer over medium heat. 
10. Remove from heat.
11. Meanwhile, prepare an ice bath. 
12. Whisk together egg yolks and remaining 1/2 cup sugar in a medium bowl.
13.  Whisk 1 cup corn mixture into yolks and sugar, then return yolk mixture to saucepan, whisking constantly. 
14. Cook over medium-low heat until custard thickens and can easily coat the back of the spoon, about 10 minutes.
15. Strain custard through a fine sieve into a bowl, pressing down on solids; discard solids. 
16. Transfer bowl to ice-water bath, and refrigerate for 1 hour.
17. Freeze in an ice cream maker according to manufacturers instructions.