• Preheat oven to 375 degrees.
• Place the shucked ears of corn on a baking sheet and roast in a preheated oven for 40-45 minutes.
• Remove the corn from the oven and cool until your comfortable able to handle it without being burned.
• Using a sharp knife or kernel removing tool, remove all the kernels from the corn an place in a bowl. Stir the salt into the kernels and place in the refrigerator to chill.
• Break two of the corn cobs (kernels removed) in half and place them in a medium saucepan.
• Add the heavy cream to the saucepan and bring the cream to a very low simmer over very low heat. Do NOT boil.
• After about 15 minutes, remove the pan from the heat and add the butter to the pot.
• Allow the cream to cool and remove the corn cobs. Discard the cobs.
• Refrigerate the corn infused cream for at least 2 hours, or over night is best.
• Once chilled, whip the cold cream in the bowl of a stand mixer, or with a hand mixer on high speed until stiff peaks form (being careful not to over beat the cream).
• Meanwhile add the sweetened condensed milk to a large bowl.
• Stir the butterscotch schnapps and vanilla extract to the sweetened milk and stir to combine.
• Gently fold the whipped corn cream into the sweetened milk mixture until thoroughly combined.
• Gently stir in the corn kernels.
• Spoon the ice cream mixture into a 9" x 5" loaf pan and freeze at least 4 hours.
• Serve and enjoy!

Tools and equipment

• sharp knife or kernel removing tool (to remove corn kernels)
• Baking sheet (for roasting corn)
• medium saucepan (for infusing the cream with the corn cobs)
• large bowl (for mixing the ice cream)
• medium bowl (for the corn kernels)
• stand mixer or hand mixer and another large bowl (for whipping the cream)
• tongs (for removing the cobs from the warm cream)
• wooden spoon or spatula (for stirring the ice cream)
• 9" x 5" loaf pan (for freezing the ice cream)