SAGE ICE CREAM

By BobD

Ingredients

• 2 cups heavy cream
• 2 cups half-and-half
• 1/3 cup coarsely chopped fresh sage
• 4 (2- by 1/2-inch) strips lemon zest
• 9 large egg yolks
• 3/4 cup granulated sugar
• 1/4 teaspoon salt

Preparation

Step 1

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 170F 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.