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Cut the kernels from the cobs, and puree in a food processor (save the cobs to steep)
Add your milk, heavy cream, corn (puree and cobs) and heat over medium heat until it slowly starts to bubble, once almost boiling remove from heat, cover and let steep (I did an hour, but I’d say 20 mins minimum). Then bring the temp back up to almost boiling and add ½ cup of sugar, a sprinkle of salt, and remove the cobs.
Combine eggs, egg yolks, and ½ cup of sugar, whisking quickly until smooth (I whisked for what felt like eternity, but it was only 5-6 minutes).
Take 1 cup of your hot corn mixture, and whisk into your egg mixture slowly but steadily until well incorporated. From there, steadily whisk your egg mixture into your saucepan.
Once combined, take off heat and pour it into to a bowl, add your vanilla, cover and chill (~3 hrs or overnight).
After your vanilla corn custard has chilled the final pour is into the ice cream machine, and let it do its think for about 20-25 mins.
Scoop into container, add your cornbread (I used honey jalapeno - but you can use any really), and freeze for 5-6 hrs.
Top with warm honey, a sprinkle of sea salt, and enjoy.