Helado de Salvia (Sage Ice Cream)

Elissa Narow adapted by Michael McCabe

Servings: 12

Notes:

If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

Cooks' notes:

- To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.

- Custard can be chilled up to 24 hours before making ice cream. • sage ice cream can be kept frozen for up to 1 month.

Cuisine: Spanish

Categories: Custard, Dessert, Frozen, Ice Cream, Simmer

Source: October, 2001 issue of Gourmet

Copyright: 2008

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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 sugar

1/4 teaspoon fine sea salt

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Hardware

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large heavy saucepan

whisk

large bowl for custard

wooden spoon

instant read thermometer

fine sieve

bowl

plastic wrap

ice cream maker

airtight container with cover

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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 170°F 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.

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