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Cook corn kernels,cobs, milk, cream, and sugar in a large saucepan over low heat, stirring until sugar dissloves. Simmer mixture 1 hour, uncovered. Discard corn cobs.
Puree corn mixture in batches in a blender until smooth.
Lightly beat egg yolks in a large bowl, Slowly whisk in hot corn mixture return mixture to saucepan. Cook custard over low heat, stirring constantly with a wooden spoon until it thickens and reaches 170 degree (do not boil
Immediately strain custard through a fine mesh sieve into a bowl and chill at least 6 hours. Transfer custard to an ice cream maker and churn according to manufacturers directions. Freeze ice cream in airtight containers until firm, at least 3 hours serve with fruit,
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