A rich and delicious ice cream with the delicate aroma of sage. This recipe requires some advance preparation.
Wash the sage and pick the leaves off the stems.
Pour out about 100ml of whole milk from a one-liter bottle to make room for the leaves.
Put the sage leaves in the milk bottle and then seal and shake it. Leave the milk and sage in the fridge overnight to steep.
Put the butter in a small saucepan over medium-high heat.
Swirl the pan constantly as the butter melts and cooks.
After about 5-10 minutes you'll start to see golden brown particles forming in the butter and it will smell deliciously nutty. Turn off the heat and keep swirling the butter for another 15-30 seconds.
Put an ice cube in a bowl and add the butter and whisk together to stop the cooking.
Pour the butter through a fine sieve to remove some of the brown bits.
Cover and chill the butter overnight in the fridge.
Remove the chilled butter from the fridge and break off the firm butter from the top of the bowl. You should see wet brown bits that have separated from the butter. Discard the brown bits and transfer the firm butter to a small saucepan.
Heat on low just until the butter is melted, and then turn off the heat.
While the butter melts, combine the egg and sugar.
Whisk together the egg and sugar until thick and creamy.
Whisk the cream into the egg and sugar mix.
Quickly whisk in the melted butter.
Pour the sage-milk through a sieve into the mix and whisk together until the sugar is mostly dissolved. Set the sage leaves aside on paper towels to dry.
Transfer the mix to the ice cream machine and freeze. Let the ice cream sit and firm up while you make the topping.
Heat a layer of oil in a frying pan over medium-high heat.
Pat dry the sage leaves.
When the oil is hot enough that a leaf starts sizzling as soon as you drop it in, add all the leaves to the oil and fry quickly.
The leaves should get crispy in less than a minute. Remove the leaves as soon as they are crisp, careful not to burn them.
Transfer the fried sage leaves to a dry paper towel to soak up some excess oil.
Scoop the ice cream into bowls and top with a few crispy sage leaves.