Ingredients

• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/4 cup fresh sage leaves (about 20 leaves or 1/4 oz)
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Infuse the milk
   In a small saucepan combine milk, a pinch of salt and fresh sage leaves. Heat over medium until tiny bubbles appear around the edge (do NOT let it boil), then remove from the heat. Cover and let the sage steep for 20 minutes.
2. Make the yolk–sugar base
   In a medium bowl whisk egg yolks and granulated sugar until the mixture turns pale and silky.
3. Temper the yolks
   Slowly drizzle about 120 mL / ½ cup of the hot sage milk into the yolk mixture while whisking constantly to prevent curdling.
4. Cook the custard
   Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Cook over low heat, stirring non-stop, until the custard thickens enough to coat the back of a wooden spoon (3–5 minutes).
5. Strain & chill
   Strain the custard through a fine sieve to remove sage leaves and any cooked egg bits. Stir in heavy cream and vanilla extract. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until thoroughly chilled.
   Alternatively, pour the mixture into the ice-cream bowl and run a “cool only” cycle if your machine offers one.
6. Churn
   Transfer the chilled base to your ice-cream maker and churn on the ice-cream setting until the program ends (or until it reaches soft-serve consistency).
7. Harden
   Spoon the churned ice cream into a shallow container or loaf pan. Press plastic wrap or wax paper to the surface, cover tightly, and freeze for at least 4 hours until firm.
8. Serve
   Let the ice cream sit at room temperature for about 5 minutes before scooping for the best texture.