Saturday, September 11, 2010
Sage Ice Cream with Brown Sugar
2 egg yolks
½ cup brown sugar
1 cup milk
1 cup heavy cream
1 ½ tbls fresh sage leaves (about 20 leaves) chopped
In a heatproof bowl set over a saucepan of simmering water, mix the egg yolks and sugar. Add milk and cream and cook, stirring, over a medium heat for 10 minutes. Add chopped sage leaves and cook for 10 minutes more, until custard coats the back of a wooden spoon.
Transfer the mixture into a container and freeze for 2 hours. Before ice cream is set mix it with electric mixer to prevent crystallizing. Repeat the process several times, every hour. Serve garnished with fresh sage leaves.