In a saucepan, mix together the heavy cream, whole milk, sugar, and fresh corn. Heat on medium until the mixture just begins to simmer.

Scrape the seeds from the vanilla bean and incorporate both the seeds and the whole bean into your warm mixture.

In a small bowl, whisk together cornstarch with a splash of cold milk until smooth.

Once your mixture simmers, carefully remove it from heat and stir in the cornstarch slurry.

Return the saucepan to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove from heat and take out the vanilla bean. Add the flaky sea salt, stirring until fully dissolved.

Allow the mixture to cool at room temperature for a bit, then transfer it to the refrigerator to chill for at least 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer your churned ice cream into a container, smoothing the top, and freeze until firm, at least 4 hours.