Comment on this article

Brown Butter and Sage Ice Cream
from the kitchen of Sharmagne Leland-St. John

14 cup sage leaves, roughly chopped
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
12 teaspoon fine grain sea salt
12 sticks unsalted butter
14 cups heavy cream
23 cups brown sugar
2 tablespoons corn syrup
zest from 1 lemon

Several hours before, soak the sage leaves in the milk.
Set out and measure all ingredients. Set up an ice water
bath in a roasting pan.

In small bowl, mix 2 tablespoons of the milk with the corn-
starch and whisk to make a thin paste mixture.   Set aside.

In a larger bowl whisk the cream cheese and salt.  Set aside.
In a medium non-reactive saucepan, melt the butter over med-
ium heat. Add the lemon zest and let it brown with the butter.
Bring it to a boil and let it bubble until the bubbles clear and
the butter is a dark brown color.

Remove from heat and let cool for a few minutes. You'll want
the dark bits from the bottom of the pan with as scant an amount
of the liquid as possible.

Add the sage infused milk, cream, sugar and corn syrup to
the pan with the butter solids. Bring to a boil over medium
high heat and let boil for four minutes. Remove from heat.
Strain to remove the sage and lemon zest.   Whisk in the
corn starch slurry. Return to heat and boil for a minute until
thickened.   Remove from heat and slowly whisk the milk
mixture into the cream cheese.

Pour into a heat proof glass bowl and cool in the ice bath until
thoroughly chilled, about half an hour. Pour into your ice cream
maker and churn until fluffy.   Pack into a resealable container.
Place in the freezer compartment of your refrigerator until ready
to serve.

Makes: 1 Quart


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]