Sour Cream Ice Cream

The sour cream in this recipe gives the final product a really nice tang.  It's the perfect foil for a sweet summer cobbler or the blackberry skillet cake I posted yesterday.
Sour Cream Ice Cream
Makes 1 quart.
8 egg yolks
1 cup sugar, divided
2 cups milk
Zest of one lemon (Big pieces, not grated.)
2 teaspoons vanilla extract
2 cups sour cream

In a medium mixing bowl, whisk the egg yolks with 1/2 cup sugar and set aside.

In a saucepan, combine the milk with the remaining 1/2 cup sugar, vanilla and the lemon zest.  Slowly, bring the mixture just to the boiling point.  (Use a thermometer and watch carefully or the mixture will curdle.)

Temper the egg mixture by adding 1/3 or so cup of the hot milk and then slowly add back into the milk. 

Return the saucepan to the heat and cook, stirring constantly, over medium heat until mixture reaches 170° and is thickened.

Strain through a fine-mesh strainer into a bowl set over an ice bath.  When mixture is cooled, add the sour cream and whisk until combined.

Process in an ice cream maker according to manufacturer's directions.