In a bowl, whisk egg yolks with sugar until thickened and pale yellow
Whisk in maple syrup and set aside
In a medium saucepan over medium-low heat, bring half and half and whipping cream to a simmer
Gradually whisk into egg mixture
Return entire mixture to the saucepan
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon
Be careful not to let it boil
Strain into a clean bowl
Let cool to room temperature
Stir in corn and vanilla
Cover and refrigerate until cold over overnight
Stir cream mixture and transfer to ice cream maker
Freeze according to maker's instructions

Suggestion: We've made this ice cream and it tastes great. Next time I plan on pureeing the corn. We found the texture of the cream corn to be a bit much. Don't be turned off by "corn ice cream", it tastes wonderful!   Lesley

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