If using an ice cream maker with a freezer bowl, it'll need to be frozen for at least 12 hours before making the ice cream.

In a medium bowl, whisk the egg yolks until smooth. Mince or pulse the corn kernels a few times in a food processor.

Combine the sour cream, heavy cream, sugar, and salt in a medium saucepan over medium-high heat. Whisk to dissolve the sugar.

Add the corn. Consistently whisk the cream mixture and watch carefully; you don't want this mixture to boil. If you notice rapid bubbles, reduce the heat. Heat until the sugar dissolves, 2 to 3 minutes. Reduce the heat to medium-low.

Next, temper the egg yolks by spooning about a cup of the cream mixture into the bowl of yolks while constantly whisking. When the mixture is combined, pour the egg yolk mixture into the saucepan with the remaining cream mixture. Continue to whisk and heat the mixture until thickened; it should coat the back of a spoon nicely and hold its shape if you drag a finger through the sauce on the back of the spoon. Additionally, if you prefer to use a thermometer, the mixture should reach 180°F. Add the vanilla and stir to combine.

Strain the milk mixture through a fine-mesh sieve into a chilled bowl to remove any cooked egg pieces. Press the corn in the sieve to release as much liquid as possible, then discard the corn. Stir the mixture to release heat, then once warm, add the reserved corn cobs and transfer to the refrigerator and chill until completely cold, about 2 hours.

Once chilled, scrape the corn cobs using the back of a knife to 'milk' them.

Pour the cream mixture into the frozen ice cream bowl and make the ice cream according to manufacturer's instructions. Serve immediately or transfer to a 9 x 5-inch loaf pan and store, covered in the freezer. (The ice cream can be stored in the freezer for up to 2 weeks.)

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, mix the melted butter and brown sugar until combined. Add the egg, vanilla, and molasses and stir again until smooth.

Add the flour, baking soda, allspice, ginger, star anise, and salt and stir again to combine using a rubber spatula. Last, fold in the oats and the ½ cup of the corn kernels.

Using a 1-inch cookie scoop, place the cookie dough about 2 inches apart from each other on the prepared baking sheets.

Place the granulated sugar on a plate. Dip the bottom of a water glass in the sugar and stamp the cookies to ¼-inch thickness using the bottom of the glass. Repeat with the remaining dough balls.

Press 4 or 5 corn kernels lightly into the top of each cookie. Bake for 10 to 12 minutes, until golden and the edges are crisp. Place the baking sheets on wire baking racks to cool for 10 minutes. Then remove the cookies from the baking sheets to the racks to cool completely.

If the ice cream is too hard, allow it to sit out at room temperature for 15 to 20 minutes before scooping. Place a scoop of corn ice cream on the underside of a corn cookie. Press another cookie on top of the ice cream to make a sandwich. Wrap in plastic wrap and freeze until ready to serve.