-
1
Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat.
-
2
Lightly beat the egg yolks in a medium bowl.
-
3
Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat.
-
4
Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
-
5
Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape).
-
6
Strain the custard through a fine-mesh sieve into a large bowl; discard the solids.
-
7
Stir often until the mixture cools to room temperature.
-
8
Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming.
-
9
Chill until cold, about 3 hours.
-
10
(For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
-
11
Freeze the cold custard in an ice cream maker according to the manufacturer's directions.
-
12
Transfer to an airtight container and freeze until firm, 2 to 3 hours.
-
13
Scoop the ice cream into bowls.
-
14
Top with caramel corn or a splash of bourbon, if desired.
-
15
Photograph by Kang Kim
