There’s almost nothing more satisfying than homemade ice cream on a hot summer’s day. For a southerner, it’s so easy to drift away in memories of eating ice cream with the family on the steps of the front porch.

And while conveniences are at our fingertips, life just doesn’t seem to be as simple as the good old days. It’s all too easy to say these days may be the most challenging we’ve faced.

So let’s simplify things. Pull out your ice cream churn and let’s get to making some homemade honey and sage ice cream!

INGREDIENTS

2 cups heavy cream

1 pinch of salt

1 cup heavy cream

6 egg yolks

8-10 leaves of sage still on the stem (this equals about one bundle).

1/2 cup honey OR substitute 1/2 cup granulated sugar.

INSTRUCTIONS

1. Heat the heavy cream, whole milk, pinch of salt, and the sage bundle on medium-high heat. If you’re using sugar instead of honey, add this now.
2. Bring the ingredients to a simmer.
3. Remove pot from heat, cover, and let the sage steep for one hour.
4. After an hour, remove the sage from the mixture.
5. Bring the cream mixture back up to heat until simmering.
6. Slowly pour one-third of the cream mixture into a bowl with the egg yolks while whisking without stopping.
7. Pour the cream mixture back into the pot, all while still whisking, and heat the cream coats the back of a spoon or until it reaches 170 degrees F.
8. Remove the mixture from the heat.
9. If you’re using honey, this is the step you’ll whisk it in along with the vanilla extract.
10. Chill the mixture in the fridge completely.
11. Pour the mixture into the churn and churn for 2 hours.

Serve and enjoy!