I’ve been making sage ice cream for a few years now, always to rave reviews. I like to put in just enough sage to taste some ethereal flavor dance across the tongue, but the exact nature eludes description. It’s definitely not the hit you over the head kind of flavor most people associate with sage, and I think that’s a big part of why I love it.
The yolks give this ice cream a wonderful richness and keep it from getting icy like so many homemade ice creams. It’s a lovely base for a plain vanilla or any number of flavors. I’ve tried other herbs or whole spices in place of the sage with great success. Have fun with it.
3 cups half and half
2/3 cup sugar
6 egg yolks
4-5 largish sage leaves
1 tsp vanilla
Bring the half and half and sugar to a boil. Remove from heat, add the sage leaves and let steep for 30 minutes.
Remove the sage leaves, bring the half and half back to a boil, then slowly whisk the half and half into the egg yolks. Add the vanilla, return to the pan and cook over medium heat, stirring constantly, until it’s thickened enough to barely coat the back of a spoon.
Cover and refrigerate until completely chilled. Freeze according to the directions on your ice cream maker.
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