Heat oven or air fryer to 400F.

Remove the husk from the ear of corn, discard dry or damaged outer husks but keep inner husks. Peel off corn silk and reserve for later. Cut corn kernels off the cob, reserve both.

Lay corn husks on a sheet pan or air fryer basket and bake at 400F for 15-18 minutes, flipping halfway. The husks should become stiff and deeply browned but not completely burnt.

In a blender (or in a pot if using immersion blender), combine heavy cream, whole milk, milk powder, sugar, egg yolks, salt, and corn kernels. Blend until smooth and no whole kernels remain.

Prepare an ice bath by filling a bowl larger than the pot halfway with ice and water. Transfer the blended mixture to a pot and add in the reserved corn cob, corn silk, and roasted corn husks. Cook over medium heat, stirring often until the mixture reaches 170F. Place the pot over the ice bath to cool. Once cold, transfer to the refrigerator to steep overnight.

Fish out and discard the corn cob and corn husks. Strain the mixture into a bowl through a fine mesh strainer, pressing the pulp to release as much liquid as possible.

Pour the chilled mixture into your ice cream machine and spin according to machine directions. The ice cream should be a soft-serve consistency when done. Transfer to an airtight container and place it in the freezer for at least 4 hours to fully set.To serve, allow the ice cream to thaw slightly at room temperature for 5 minutes for easier scooping.