Homemade sour cream and corn ice cream

Ingredients:

• 1 can of creamed corn
• 1.5 cups of 10% cream
• 0.5 cup sour cream
• 2/3 cup sugar
• 0.5 tsp vanilla extract
• 5 large egg yolks
• Caramel popcorn or bourbon, for topping

Preparation:

1. Prepare the custard:
   
   In a medium saucepan, combine the creamed corn, heavy cream, sour cream, sugar, and vanilla and bring to a simmer over medium heat. Lightly whisk the egg yolks in a medium bowl. Gradually whisk about 1/4 cup of the hot corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the cream thickens and coats the spoon, about 5 minutes.
2. Transfer the hot custard to a blender and blend until smooth (keep the lid slightly ajar to allow steam to escape). Strain the custard through a fine-mesh sieve into a large bowl; discard any solids. Stir frequently until the custard cools to room temperature.
3. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until completely cool, about 3 hours. To speed up cooling, place the bowl of custard in a bowl of ice water and stir until cool.
4. Freeze the custard in an ice cream maker according to the manufacturer's instructions. Transfer to a container, seal tightly, and freeze for 2-3 hours.
5. Divide the ice cream among the bowls. Sprinkle with caramel popcorn or drizzle with bourbon, if desired.