This ice cream is very herbaceous and pairs nicely with a blackberry tart or cobbler. The rich base makes the silkiest ice cream in the world. Other herbs can be substituted, and farm fresh is best. Honey can also be substituted for ½ cup sugar. Just add sugar in with heavy cream.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 pinch salt
- 1 bundle (8-10 leaves with stem) sage
- 6 egg yolks (I use Yonder Way Farm eggs for a rich and silky texture)
- ½ cup wild Texas guajillo honey (can be substituted with sugar)
- ½ teaspoon vanilla
Preparation
Heat heavy cream, whole milk, salt and sage over moderate heat. (Also add sugar at this point if substituting for honey.) Bring to a simmer, then remove from heat, cover and let sage steep for 1 hour. Remove sage.
Bring cream mixture back up to heat, until just simmering, then very slowly pour a third of the cream mixture into egg yolks while whisking constantly. Pour this combined mixture back into pot while whisking and heat until the cream coats the back of a spoon, or until it reaches 170°F. Remove from heat then whisk in honey and vanilla extract.
Let chill completely in fridge. Churn in ice cream maker and let freeze for at least 2 hours before serving.
