For the sweet corn ice cream:
Heat a heavy, large saucepan over medium heat. Add the cream, milk, vanilla beans, corn cobs and kernels, and a pinch of salt. Bring to a scald
, being careful not to curdle
the cream. Meanwhile, whisk
together the egg yolks with the sugar in a large bowl, until fully incorporated, reaching a creamy, golden consistency. Once the milk
mixture comes to a boil, strain
it into a large bowl. Remove the corn cobs, kernels and vanilla beans
. Remove the vanilla bean seeds by scraping the beans with the back of your knife. Add the seeds to the milk mixture. Discard the corn cobs and use a ladle or a wooden spoon to push any liquids through the remaining solids, into the milk mixture. Discard the solids. Add the salt. Slowly add the milk mixture to the eggs, whisking constantly as you pour, tempering
it to make sure the eggs
Quickly wipe out the original saucepan
and return the milk mixture to the pan. Put the pan over medium heat, stirring consistently until you reach a thickened consistency, that coats the back of a spoon, about 3 to 5 minutes. Strain the ice cream
mixture into a new bowl and immediately put the bowl over an ice bath, stirring, to cool quickly. Once chilled down completely, pour it into an ice cream machine and spin according to manufacturer's instructions. Remove the ice cream to a large container and put it in the freezer to help set up the right consistency.
For the popcorn:
Heat the olive oil in a medium-size saute pan over medium-high heat. Add the popcorn kernels and cover with a lid. Cook according to the package directions until the corn is fully popped. Once popped and still hot, salt generously. Set aside.
Use a spoon to shape a scoop of ice cream onto each serving plate. Spoon some of the candied bacon generously over the ice cream on each plate and garnish
with the popcorn