Sour Cream and Brown Sugar Frozen Custard

In a large bowl, whisk egg yolks until well-beaten; set aside.

In a medium saucepan, combine milk, cream, granulated sugar, brown sugar, corn syrup and sea salt. Bring just to a simmer over medium-high heat, being careful not to let the mixture boil.

Remove pan from heat; slowly drizzle the hot milk mixture into the egg yolks, whisking vigorously until all the liquid has been added. Pour mixture back into the saucepan and place on the stove over medium heat. Stirring constantly, cook until custard is noticeably thickened, coats the back of a spoon and reaches a temperature of 160°. Pour custard through a sieve into a large, clean bowl. Discard solids. Whisk in sour cream and vanilla bean paste. Cover bowl and chill thoroughly in the refrigerator, at least 4 hours or overnight.

Freeze custard in an ice cream machine according to the manufacturer’s instructions. Transfer soft-set frozen custard to a 1-quart container with a tight-fitting lid; freeze overnight until firm.