Tuesday, November 20, 2012

Sage Ice Cream

This shall be short, but sweet. The purpose is share something sweet. Not something short. In awesomeness. I'm an English expert. I promise.

So it's one of those times of year when the people pour in. And with that comes my favorite (and only) sister. She made a delicious ice cream. Mmmm. The homemade ice cream really does beat the Ben and Jerry's. Much as I may like my Chocolate Therapy. On that note, try some Chocolate Therapy. It really is.. chocolate therapy. I know. I'm original.

The delicious sweets don't always have to have chocolate in them, however. I know. Part of me would raise my eyebrows too. But the flavors of the earth tend to be delicious. From chocolate to herbs.

Kept well in the freezer

Mmmm.. sage-y.
So in honor of my lovely sister..

The Sage Ice Cream she made adapted from a Basil Ice Cream recipe

Recipe Courtesy of "The Last Course: The Desserts of Gramercy Tavern" by Claudia Fleming with Melissa Clark

Yields about 1 Quart

2 cups (2 oz.) fresh sage (just steal it from your organic neighbor, of course)
1/4 cup Simple Syrup (If you need a recipe, it shall be on top. Buy sugar and water. Who knew?)
3 cups milk
1 cup heavy cream
1 cup sugar
12 large egg yolks (maybe.. make and egg white omelette and chop it on top of your ice cream?)
1/2 Tablespoon vanilla extract
Pinch of salt

Simple Syrup: Mix some sugar (about 2 cups) and some water (about 1.5 cups) in a saucepan over medium-high heat, bring to a simmer, stirring till sugar dissolves. Let the syrup simmer for 1 minute. After cool, you can keep in a sealed container in the fridge for any future icy endeavors. 

1) Fill  a small bowl with ice water and set to the side. Boil some water in a small saucepan and blanch the sage for 30 seconds. Remove the sage with a slotted spoon and plunge into the ice water. Drain the leaves on a paper towel and blot to remove excess water. Puree lavender in a blender (or vitamixer) with the Simple Syrup.

2) In a heavy saucepan, combine the milk, cream, and 3/4 cup of sugar. Bring to a simmer.
Meanwhile, whisk the egg yolks with the remaining 1/4 cup of sugar. 
3) Remove the the saucepan from the heat and a little of the milk composite to the egg yolk mixture to warm it while whisking constantly (to keep the yolks from curdling). Now SWITCH: pour the egg yolk mixture back into the milk composite, whisking constantly as you pour.
5) Return the mixture to the stove and cook over low heat, stirring constantly with a wood spoon until thick enough to coat the back of the spoon. Let cool completely. Stir in the sage puree. Strain the custard, then stir in the vanilla extract and salt. Chill at least 4 hours, until cold.
6) Freeze in an ice cream maker. Especially the hand cranked kind. Those rock.

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