Categories: Ice cream

Ingredients

• 1 cup whole milk
• 2 cups heavy cream
• 2 bunches of fresh sage
• 1/2 teaspoon salt
• 5 large egg yolks
• 1/2 cup, plus 2 tablespoons good quality honey

Directions

1. In a medium saucepan, combine whole milk, 1 cup heavy cream, both bunches of sage (bundled with kitchen string if possible), and salt. Heat cream and milk mixture over medium heat until hot, then remove from heat and cover. Let stand for 45 minutes to 1 hour to infuse the cream with the sage.

2. After the sage has steeped in the cream for 1 hour, remove the entire bundle from the cream and reheat over medium heat. In a separate bowl, whisk together then egg yolks, and then add some of this warm cream mixture to the yolks, whisking constantly. Scrape the yolks back into the same saucepan, and stir over medium heat until the mixture thickens to form a custard.

3. Pour the custard mixture into a medium bowl with the remaining cream, through the fine mesh sieve; this will remove any egg solids that might have formed when making the custard. Throughly mix the custard into the cream. Heat up the honey briefly in the microwave, and then mix it into the cream as well. Let the entire mixture set and cool, stirring occasionally. At this point, transfer the mixture to your ice cream maker and follow the ice cream maker instructions.

Email to a friend | Print this recipe | Back