Corn Ice Cream Will Melt Every Southern Heart

Prepare corn:

Cut kernels from corn to yield about 2 1/4 cups, reserving cobs.

Add corn kernels, reserved cobs, heavy cream, condensed milk, and salt to a large Dutch oven. Bring to a simmer over medium; reduce heat to medium-low, and simmer, stirring constantly until kernels are just tender, about 6 minutes.

Transfer to a large heatproof bowl; chill in refrigerator, uncovered and stirring occasionally, until cold, about 3 hours.

Scrape and strain:

Remove corn cobs, scraping any liquid back into bowl before discarding.

Strain corn mixture through a fine-mesh sieve into a large bowl, pressing to release as much liquid as possible.

Whisk in corn syrup and vanilla. Reserve kernels in an airtight container in refrigerator for garnish, if desired.

Beat ice cream mixture:

Beat cream mixture with an electric mixer on medium speed until aerated and fluffy, about 6 minutes.

Freeze ice cream:

Spread mixture in a freezer-safe 9- x 5-inch loaf pan. Place a sheet of plastic wrap directly on the surface. Freeze until firm, at least 6 hours or up to 1 week.

Garnish scoops with reserved kernels and basil, if desired.