Honey sage ice cream

Ingredients

• 1/2 cup heavy cream
• 1 1/2 cup whole milk
• About 8 large leaves of sage
• 3 egg yolks
• 1/4 cup honey

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Preparation

• Combine cream and milk in saucepan with sage leaves and bring to a simmer.
• Then remove from heat, cover and let infuse for 1 hour. After infusing, remove sage leaves and put back on low heat.
• Meanwhile, whisk egg yolks and honey until they turn pale yellow and fluff a bit.
• When mixture is simmering, turn off heat and pour 1 cup very slowly into the yolks, making sure to keep whisking so the eggs do not scramble.
  
• Then add back to saucepan and turn on medium-low heat.Keep stirring over heat until custard thickens and coats the back of a spoon.
• Then take off heat, cover and refrigerate overnight. Freeze in your ice cream maker.

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