Making homemade ice cream is such a fun and simple thing to do. You can explore and combine so many different flavors to create something truly exceptional. This ice cream recipe sounds crazy but it is amazing. Honey and sage? Who would’ve thought. It’s time to take your palate on a culinary adventure.
Making a homemade ice cream always starts with a good base. The base is known as a creme anglaise- a thin custard containing cream, sugar, egg yolks and often flavored with vanilla. It’s probably the yummiest dessert sauce, ever. You can flavor your creme anglaise with anything you would like to make it your own signature flavor. In this case, I flavored my creme anglaise with sage and honey. This recipe is so delicious and different and perfect for the upcoming Summer months.
For this recipe you will need:
1 cup whole milk
2 cups heavy cream
2 bundles sage
1/2 cup real, organic honey
5 large egg yolks
1/2 tsp vanilla extract
1/2 tsp salt
In a medium sauce pot, bring the milk, cream, salt, and sage to a simmer. Make sure the liquid does not reach a boil or it will boil over. Then, turn off the heat, cover the pot, and steep the sage into the cream for at least one hour. Remove the sage and turn the heat back on to allow the cream to heat up. Separate the egg whites from the egg yolks and beat the egg yolks in a separate bowl. Add a small amount of the warm cream to temper the egg yolks. Then, add the yolks to the pot with the rest of the sage-flavored cream. Slowly and constantly, stir the ice cream base until it begins to slightly thicken. You will be able to tell that the ice cream base is at the perfect consistency if it lightly coats the back of a wooden spoon; this is a culinary term called nappe. Remove from the heat and then pour the ice creme base into a strainer over a large bowl. This will ensure that no egg clumps are in the base. Heat the honey in the microwave for about 10-15 seconds. Add the honey and vanilla extract to the ice cream base. Refrigerate the ice cream base until cooled and ready to make into ice cream.
Although it is easier to use an ice cream maker, you can still make ice cream without an ice cream machine. I’ve never made ice cream without the machine, but it is possible by freezing and blending on and off. I have a Cuisinart ice cream maker which works great. Be sure to freeze your ice cream maker bowl for at least 16-24 hours before using. The flavor of the sage with the honey is indescribable. It is definitely an herby and sweet experience. I hope you will love it as much as me. You can impress all of your friend with this one!