Step 1

In a medium-sized saucepan, combine the corn, half-and-half, sour cream, sugar, vanilla, and salt. Bring the mixture to a simmer over medium heat.

Step 2

Lightly whisk the egg yolks in a small bowl. Add ⅓ cup of the warm liquid mixture into the eggs, whisking quickly and continuously. Once fully combined, pour the mixture back into the saucepan.

Step 3

Return the saucepan to medium heat and cook, stirring constantly until the mixture thickens and forms a custard, about 5-8 minutes.

Step 4

Transfer the custard to a blender and pulse until smooth. Pass the custard through a fine mesh sieve fitted over a medium-sized bowl. Discard the solids.

Step 5

Allow the custard to come to room temperature, stirring often. Lightly press a piece of plastic wrap over the skin, then chill until cold (about 3-4 hours).

Step 6

Freeze the cold custard according to your ice cream maker's instructions. Transfer to an airtight quart container. Freeze until solid, about 2 hours.