Sage Ice Cream

This one has been on my list to try for a really long time.

It sounds weird. It is weird, I guess. But this time of year, I have so much sage. So, so very much. And there’s only so much I can put in stuffing or dry for later. I still have last year’s dried Sage to get through.


So, I wanted to make something different with it. Something exotic, unexpected. And I’m obsessed with mixing the sweet and the savory (actually sage, not savory, get it??), and this recipe is all that.

Plus, oh, the colour! It’s glorious. Unless, of course, eating green ice cream freaks you out, then, nevermind. Move along. Nothing to see.

It tastes both sweet and earthy. The sage is intense. This is not a vanilla-lover’s ice cream. I don’t know that you’d want to serve up a big bowl of this after your Thanksgiving dinner, but it would make a nice accompaniment to your dessert.

I would serve a scoop of this, for example, alongside a blueberry or pumpkin pie. Blueberries and sage play very nicely with each other. I might also pair this with something bright and acidic, like citrus, or a balsamic reduction.

Yes, it’s a little off the beaten track. But you don’t want to follow the crowd, now, do you? You’re not that kind of ice cream person.

sage ice cream

Sage Ice Cream


  • 3 cups coconut milk
  • 1 large bunch of fresh sage, leaves only, picked off of the stems
  • 3 egg yolks
  • 1/2 cup sugar
  • 1/4 tsp salt


  1. In a heavy pot over medium heat, heat the coconut milk and the sage just to a boil. It’s okay if it simmers a little, but you don’t want it boiling hard. Allow to simmer for 5 minutes, then take it off the heat, and allow to steep for 10.
  2. While it’s steeping, whisk together the egg yolks and the sugar, until they are smooth and pale.
  3. At this point, you have two options. For a less sagey version, strain all the sage out. For a more sagey version, puree the leaves and the coconut milk together, and then strain well.
  4. Add a little of the warm coconut/sage mixture to the egg yolk/sugar mixture, and whisk to temper the eggs.
  5. Place the pot back on the stove over low heat, and slow heat it up, while whisking in the egg yolk mixture. Add the salt. Continue whisking until it thickens.
  6. Remove from the stove, and pour into a bowl, and then place in the fridge for a few hours, until chilled.
  7. Freeze according to your ice cream maker manufacturer’s directions.

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