Place the bowl, whisk attachment and pan into the refrigerator for a couple of hours or freezer for 20-30 minutes to chill.

Steam your corn for 7-10 minutes. Once they are steamed, let them cool enough to remove the corn from the cob.

Remove the corn from the cob and set aside for later.

Cut the cobs in half and place them into a pot with heavy whipping cream. Heat for 15 minutes on a low heat. Do not allow the pot to boil.

Remove the corn and add the butter. Stir then place the cream into a glass container. Cool the cream in the refrigerator for at least 2 hours.

Once it is cool add the heavy whipping cream into the large bowl and whip the heavy cream until firm peaks.

In a separate large bowl, pour the sweet condensed milk, vanilla extract and butterscotch schnapps. Mix them together until well blended.

Fold in the condensed milk in the whipped cream using a spatula ⅓ of the mixture at a time. Fold it in gently until completely mixed.

Add the whipped cream mixture to the pan that you had in the freezer.

Cover and place into the freezer for 6 hours or overnight. Then enjoy!