Shuck the ears of fresh corn, removing the kernels with a sharp knife and reserving the cobs.

In a medium saucepan, combine corn kernels, reserved cobs, heavy cream, whole milk, half the sugar, and salt. Stir gently to dissolve sugar.

Bring the mixture to a gentle simmer, then reduce heat to low and steep for 1 hour, stirring occasionally.

Carefully remove corn cobs, blend the mixture until smooth, then strain through a fine sieve.

Whisk the remaining sugar with egg yolks until pale and creamy; temper with warm corn mixture.

Return egg mixture to saucepan, cook over medium heat, stirring until thickened to about 170°F.

Stir in vanilla extract, strain again, then cover and chill for at least 4 hours.

Pour the cold mixture into the ice cream maker and churn until soft-serve consistency.

Transfer to an airtight container, cover with parchment, and freeze for at least 4 hours.