If required, chill the ice cream maker insert in the freezer for 24 hours before churning the ice cream.
Remove the husk and silks from the corn and cut the kernels from each piece. Cut the cob into 3 pieces.
Puree the kernels using a stick blender, mini chopper, or food processor.
Add the corn kernel puree, cobs, and heavy cream to a saucepan. Heat over medium-high heat until bubbles begin to roll around the edges of the mixture.
Remove the sauce pan from the heat and cover the mixture with a circle of parchment paper. Allow the mixture to steep for one hour.
Strain the mixture over a mesh strainer, pushing it through with a rubber spatula until only the solids remain.
Combine the cream with the sweetened condensed milk and stir well. Chill this mixture for four hours in the refrigerator or one hour in the freezer.
Churn the ice cream mixture according to the manufacturer's directions, then transfer the ice cream to a loaf pan and freeze until firm, usually overnight.
Serve on ice cream cones or in bowls with desired toppings.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.