In one saucepan, over medium heat, add the butter and corn. Saute until softened, about 10 minutes. Add vegetable stock and reduce down by half, over medium heat, about 10-15 minutes. Remove from heat.

Pop the popcorn. Add 1/2 of the bag to the corn mixture and stir it together. Cover and chill completely.

Once chilled, blend the corn mixture in a blender until smooth. Strain it through a fine mesh sieve to remove the solids. Reserve until ready to churn the ice cream.

In another saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer (do not boil). Remove from heat.

In a small bowl, whisk together the egg yolks and remaining sugar just until combined.

To temper the eggs, slowly add 1/2 cup of the milk mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.

Pour the entire egg mixture back into the saucepan with the milk mixture. Simmer over medium heat, about 3 minutes. Do not boil the mixture.

Remove the pot from the heat and let cool.

Pour the cooled custard mixture into the bowl with the corn mixture and refrigerate until cold, at least 2 hours.

When you’re ready to churn the ice cream add the cream to the custard mixture. Pour the mixture into your ice cream maker. Churn until the ice cream is thick, about 10-15 minutes.