Cut the kernels off of 3 ears of corn and reserve ¾ c. for Candied Corn (recipe follows). Remove all the from the husks and rinse husks thoroughly. Break cobs in half and put into a 4-quart pot with the husks and heavy cream. Puree the remaining corn kernels and whole milk in a blender until almost smooth, about 2 minutes. Add to the pot and bring to a simmer over medium heat. Remove from heat, cover, and let steep 30-45 minutes. Use the back of a knife to carefully scrape any pulp off each piece of cob into the warm milk (cobs will be hot) and use your hands to squeeze as much liquid out of the husks as possible; discard husks and cobs. Strain the liquid, pressing on the solids to extract as much liquid as possible.

 In a medium bowl whisk together the granulated sugar and cornstarch to break up any lumps in the cornstarch. Whisk in 1 cup of the milk mixture then the egg yolks and whisk until completely combined. Put remaining milk into a 2-quart saucepan and heat to almost boiling. Temper the egg yolk mixture by gradually whisking in half of the hot milk while stirring constantly. Whisk the yolk mixture back into the rest of the milk in the saucepan and cook over medium heat, stirring constantly, until mixture thickens slightly and come just to a boil, about 8-10 minutes. Remove from heat, stir in vanilla extract, strain into a container, and refrigerate, covered, until completely chilled, at least 8 hours or overnight. Put a 2-quart metal pan in the freezer and let chill overnight (this will be used to cure the ice cream after it finishes churning).

 Churn in an ice cream machine according to manufacturer’s instructions. When mixture is almost ready to remove, add candied corn and churn just until well distributed throughout. Transfer to the chilled metal pan, cover with plastic wrap, and freeze for several hours to cure. Serve with Salted Candied Corn Syrup or Fresh Blackberry Sauce.