I don’t have a green thumb. I’ve killed every time of plant over the years, even the ones that’re supposed to be indestructible. Thankfully my friend Sam is a boss at growing herbs on her balcony. This raspberry sage ice cream would not have been possible without her sending me home with handfuls of it after our last book club. Thanks Sam!
There’s something really interesting about biting into a dessert expecting sweet flavors, but instead being greeted by savory ones. That’s one of the reasons I love baking with herbs like rosemary, basil and sage!
Even though I can’t grow them, I still love fresh herbs. Sage in particular holds a special place in my heart because of how soft it is. I’m pretty sure my uber driver thought I was a total nutter when I spent my ride home from book club holding the sage in my hands and touching it. Okay, maybe that was a little weird.
When I make ice cream with herbs, I like to balance the savory flavors with fruit. In this case, I went with some fresh raspberries. They add a tint of color as well as subtle fruity notes to balance the sage. Basically, raspberries and sage are a combination you didn’t even know you needed. Until now.
This ice cream was so delicious, which works out well because I’m jetting off to the beach this weekend, leaving all my delicious baked goods behind (or what little is left of them). I’m also leaving Onyx behind. Guys – I’m being a crazy pet parent right now but I’m so nervous about leaving my fur baby behind. I got a pet sitter to take care of him but I can’t help but worry. Of course, my guilt over leaving him is working in his favor. I keep ‘accidentally’ dropping his favorite cheese in his bowl. So much for his kitty diet.
- 2 cups heavy cream
- Large handful of fresh sage
- 1 cup milk
- 4 egg yolks
- 3/4 cup sugar
- 1 cup raspberries
- Combine sage and heavy cream. Cover and refrigerate for 8 hours.
- Remove sage from heavy cream and pour cream with milk in a saucepan over medium heat. Meanwhile, whisk together egg yolks and sugar. When the cream mixture starts to simmer, temper into egg yolks. Add raspberries and return to stove top, whisking constantly. When the custard starts to thicken, remove from stovetop. (make sure it reaches 160 degrees).
- Transfer to a large bowl, cover and refrigerate. Chill until completely cool, about 8 hours. Once cool, churn according to manufacturer's instructions.