Whisk together the egg yolks in a heatproof bowl and set aside.

Bring cream, milk, and sugar to a boil in a heavy-bottomed saucepan.

Stir until the sugar has dissolved.

Add the corn kernels and bring the mixture to a boil.

Remove from heat.

Strain some of the creamy liquid into a measuring cup. Take care not to add in any corn kernels.

Whisking constantly, gently pour the hot liquid from the measuring cup into the bowl with the egg yolks until combined.

Pour the egg yolk liquid back into the saucepan with the rest of the mixture and reheat over a low flame.

When the mixture comes to a boil, remove from heat.

Transfer to a heat-proof bowl and cover with plastic cling film.

Make sure the plastic touches the custard. This prevents a crust from forming.

Refrigerate for at least 3 hours or overnight.

Transfer custard to the bowl of an ice cream maker.

Process according to manufacturer instructions.

Fold in the chopped candied basil.

Scrape ice cream (which will now be soft serve consistency) into a plastic tub with a tightly sealed lid.

Freeze for at least two hours before serving.

Line a large baking sheet with parchment paper.

Place water and sugar in a saucepan over medium heat.

Stir until the sugar dissolves.

When the mixture becomes a syrup consistency, remove from heat and let cool completely.

Wash and dry the basil.

Place 1/2 cup of sugar in a bowl.

Dip basil leaves into cooled simple syrup and roll each in the sugar.

Place the basil leaves on the prepared baking sheet.

Let leaves dry for about 6 hours.

Cut into pieces.