Honey sage ice cream

4 servings
10 min
Very Easy


Number of serving: 4
1/2 cup heavy cream

1 1/2 cup whole milk

About 8 large leaves of sage

3 egg yolks

1/4 cup honey


  • 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.


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


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