Corn ice cream

Ingredients:

• 5 egg yolks
• 430 gr. corn puree
• 1.5 cups of low-fat cream (10% fat)
• 1/2 tsp vanilla extract
• 2/3 cup sugar
• 1/2 cup sour cream
• Caramel popcorn or bourbon, for garnish (optional)

Preparation:

1. Prepare the custard: Combine the cornmeal, heavy cream, sour cream, sugar, and vanilla extract in a medium saucepan. Place the saucepan on the stovetop and bring to a simmer over medium heat, but do not boil. Lightly beat the egg yolks in a bowl and, whisking continuously, add 1/4 cup of the cornmeal mixture. Then, pour it back into the saucepan and bring to a simmer over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
2. Transfer the hot custard to a blender and blend until smooth (leave the blender lid slightly ajar to allow steam to escape). Strain the custard through a sieve into a large bowl, removing any lumps. Place the bowl in a bowl filled with iced water and cool the custard, stirring constantly, to room temperature. Cover with plastic wrap and press firmly onto the surface of the custard to prevent a skin from forming. Freeze for 3 hours.
3. Spoon ice cream into bowls and top with caramel popcorn or bourbon.