SAGE ICE CREAM

Last night, I was perusing a cookbook called Cherry Home Companion. Not only did every recipe call for cherries, but the word “cherry” was highlighted in red everywhere it appeared. I eventually got bored with all those cherries — and then this ice cream, which was supposed to be served on the side of some cherry dish, jumped out at me.

2 C heavy cream
2 C half and half
1/3 C coarsely chopped fresh sage
4 strips lemon zest (2-in. x 1/2-in.)
9 large egg yolks
3/4 granulated sugar
1/4 t salt

Bring the cream, half and half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, for 10 minutes.

Whisk together the yolks, sugar, and salt in a large bowl. Whisk in half of the hot cream, then whisk the egg mixture into the remaining cream in the saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats the back of the poon and reaches 170 degrees on a thermometer, about 5 minutes. Do not let it boil.

Pour through a fine sieve into a bowl and cool, stirring occasionally. Chill, surface covered with plastic wrap, until cold, at least 3 hours (or up to 24 hours).

Freeze the custard in an ice-cream maker.

1 Comment

  1. I tested the recipe, it is quite good! Thanks! I suggest experimenting with orange peel and a splash of orange juice in the eggs/sugar mix, insteald of the lemon. Candied orange peel can be added to the ice cream machine in the last few mins of churning.

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