Sage Ice Cream
From tlbnitz 14 years ago
- 4-5 hours to make
- Serves 12
This is the ice cream I made in my restaurant every now and then. It goes well with the pumpkin cake. If you want to try a twist replace the Sage with Rosemary for an extra POP.
Ingredients
- 2 cups heavy cream shopping list
- 2 cups half-and-half shopping list
- 1/3 cup coarsely chopped fresh sage shopping list
- 4 (2- by 1/2-inch) strips lemon zest shopping list
- 9 large egg yolks shopping list
- 3/4 cup granulated sugar shopping list
- 1/4 teaspoon salt shopping list
How to make it
- Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
- Whisk together yolks, granulated sugar, and salt in a large bowl.
- Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan.
- Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil).
- Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
- Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.
The Rating
Reviewed by 1 people-
I didnt want to share it with anyone!! that answer your question?!
midnight_black1990
in loved it
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" It was excellent "