No-Churn Corn Ice Cream

Working in batches, process corn kernels in a food processor until very juicy, about 15 seconds. Press processed corn through a fine wire-mesh strainer into a bowl to yield about 2 cups corn juice; discard solids.

Transfer corn juice to a large nonstick skillet; bring to a simmer over medium-low, stirring constantly with a heatproof rubber spatula. Simmer, stirring constantly, until thickened to a pudding-like consistency and reduced to about 1 cup, 8 to 12 minutes. (When the spatula is dragged through the corn mixture, it will hold a line for about 2 seconds before flowing to fill the gap.) Remove from heat. Press corn mixture through a fine wire-mesh strainer into a large heatproof bowl; discard any solids. Let corn mixture cool to room temperature, stirring often, about 15 minutes.

Beat cream, condensed milk, vanilla, and salt in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold into corn mixture in 2 additions. Pour into a 9- x 5-inch loaf pan; press a piece of plastic wrap directly on surface of corn mixture. Freeze until firm, at least 12 hours. Serve scoops of sweet corn ice cream in waffle cones; drizzle with dulce de leche or caramel sauce, if desired.