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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I’ll trade you some pasta with eggplant for some of this, because, OMG.
Comment by JenniferP August 23, 2009 @ 12:03 amI totally would, except that it took me about a week to get around to posting the recipe and it was gone before I even posted it.
But it will be made again.
Comment by Eli August 24, 2009 @ 10:30 pmThis looks like a really fun ice cream flavor – yum!
Comment by Ashley August 23, 2009 @ 1:59 pmThanks. I love having people try to guess the flavor when they try it. No one’s gotten it right yet.
Comment by Eli August 24, 2009 @ 10:32 pm