1. Combine whole milk and heavy cream in a large pot with tall sides and stir in half of the sugar mixture and set aside.

2. Using a knife, cut the corn kernels off of the cobs and save the cobs. Put the corn kernels and the cobs along with your popcorn into the pot with the milk/cream mixture.

3. Separate eggs, discarding the whites and using only the yolks (or save your egg whites for use in another recipe).

4. Bring your milk / corn mixture to a boil, making sure to stir with a spatula to prevent scorching and the sugar from sticking to the bottom.

5. Once boiling, reduce to a simmer and let simmer for 10 minutes before turning off the heat and covering with a lid for 30 minutes - 1 hour.

6. Once your corn mixture has steeped in the cream for awhile, remove the corn cobs and use a small knife to scrape any extra juice out of the cobs and into the pot using a side to side motion.

7. Strain the mixture back into your tall pot, making sure to remove the cobs and kernels before continuing.

8. Whisk together the egg yolks and the sugar and bring the cream mixture back to a low simmer.

9. Using a ladle, add ladlefuls of hot cream into your egg yolk and sugar mixture while whisking frequently so as not to curdle the eggs. Continue doing this until ⅔ of the cream mixture has been whisked into the egg yolks, or until the bowl you are using is too hot to keep your hand on.

10. Pour this egg and cream mixture into your pot with the rest of the cream. Slowly and constantly scrape the bottom and sides of the pot with a rubber spatula until the mixture thickens and is thick enough to coat the back of a wooden spoon.

11. Chill completely in an ice bath and then store in your refrigerator overnight before spinning in an ice cream maker and storing in the freezer.