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Put 2 cups of the cream in a medium saucepan over medium-low heat.
Cook until it begins to steam, about 5 minutes.
Meanwhile, whisk the brown sugar, egg yolks, freeze-dried corn powder, and a pinch of salt until thick and pale, 1 to 2 minutes.
Gradually whisk the hot cream into the eggs and sugar, then return the mixture to the saucepan and continue to cook, whisking constantly, until slightly thickened, 5 to 7 minutes.
Stir in the vanilla extract and cool.
Meanwhile, whip the remaining 1 cup cream with the whisk attachment of a stand mixer (or a handheld electric mixer) until stiff peaks form.
Fold the whipped cream into the cooled custard.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Serve immediately, or transfer to an airtight container and freeze for up to one month.