Petitchef

Honey sage ice cream

Dessert
4 servings
10 min
Very Easy

Ingredients

4

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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Photos

Honey Sage Ice Cream, photo 1
Honey Sage Ice Cream, photo 2

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