Simply A-maize-ing Corn Ice Cream

Combine the cooked corn kernels, milk, and vanilla in a blender and blend until smooth, approximately 2-3 minutes, then strain through a fine-mesh sieve to remove any large corn particles.

Whisk the egg yolks and raw sugar together in a heatproof bowl until the mixture becomes pale and thick, about 3-4 minutes.

Heat the whipping cream in a saucepan over medium heat until it reaches a gentle simmer, stirring occasionally.

Slowly pour the hot cream into the egg yolk and sugar mixture while whisking constantly to temper the eggs and prevent curdling.

Return the combined mixture to the saucepan over medium-low heat and stir continuously with a wooden spoon until the custard coats the back of the spoon, about 8-10 minutes.

Remove the custard from heat and stir in the blended corn mixture until fully incorporated.

Pour the custard through a fine-mesh sieve into a clean bowl, then refrigerate until completely chilled, at least 2 hours or overnight.

Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches soft-serve consistency, typically 20-25 minutes.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving to reach desired firmness.