Put corn and half and half in a food processor and process until smooth. Pour into a fine mesh strainer and use a rubber spatula to make sure you get all the liquid out; discard solids. Transfer to a large pan and add milk, sugar, salt, and egg yolk; whisk to combine.

Heat over medium heat, whisking the entire time, until it's thickened enough to coat the back of a wooden spoon. Remove from heat and let cool to room temp. Once cool, transfer to a bowl and refrigerate until chilled.

While that's chilling, heat the milk and caramel candies over super low heat, stirring until the caramels have melted and the mixture is smooth. Let cool slightly.

Once ice cream mixture is chilled, pour into your ice cream maker and freeze according to the instructions for your machine. Transfer ⅓ of the ice cream into your freezer-safe container. Spoon ½ of the caramel over that. Repeat the layers, ending with ice cream. Freeze at least 2 hours before serving.

Top with caramel corn is desired.