Strawberry and Sage Ice Cream
I promised a little while ago to post the strawberry and sage ice cream, which is pretty much sold out in the shops by this point, but anyway, here it is!
Murphys Strawberry and Sage Ice Cream
Ingredients:
1 cup Sugar
5 Egg Yolks
1 3/8 Cups Cream
1 1/8 Cups Milk
1 Strawberry Sage Coulis Recipe
What to do:
- Make the strawberry and sage coulis (recipe here)
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer. Remove from the heat.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan and place over low heat.
Stir until the custard thickens (around 60C).- Allow the custard to cool.
- Whip the cream until you have soft peaks. Do not over-whip!
- Fold in the custard and coulis.
- Freeze using a domestic ice cream machine, or cover and place in the freezer.
12 Servings
Note: To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
Technorati tags: strawberry, cream, sage, ice cream, recipe, Irish
This entry was posted on Wednesday, June 27th, 2007 at 3:39 pm and is filed under Ice Cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
June 27th, 2007 at 9:46 pm
I presume there will be some more for when I get down there next month, otherwise I might be a little put out!
February 22nd, 2010 at 12:54 am
yep, another favourite! Thanks for sharing!
February 22nd, 2010 at 5:16 am
this ice cream looks delicious! thnx for the info!
August 23rd, 2010 at 10:17 am
I made this at the weekend. A lovely recipe. The sage wasn’t very strong but left a lovely after taste.
However, having found the recipes a little sweet for my pallet I did modify the recipe. Based on the book recipe, I changed the amount of sugar from 130g to 90g. Now I now that Kieran had said to just reduce the sugar by about 5% (based on vanilla ice cream recipe discussions), so I upped the fruit content substantially (320g as opposed to 150g) and also the safe (from 2 teaspoons to 4 teaspoons).
Just looking at the recipe for the coulis shown here makes me wonder if the strawberry amount in the book isn’t too small. I’m sure it said 150g of strawberries.
Anyway, ice cream turned out amazingly well.