You need:

500ml of double cream

250ml milk (goat's milk is nicer)

250ml fresh cream

2 fistfuls of sage, taken off the stems and chopped coarsely

Lemon zest, peeled finely off a Maltese lemon [Never use supermarket waxed lemon for zest as all you'll be eating is wax] into 4 large strips

9 egg yolks from large eggs [use the remaining whites for making Parmesan Biscuits or simply freeze them]

175 grams sugar

Large pinch of salt

 

How:

Bring the double cream, single cream, milk, sage and zest to the boil in a thick-based saucepan over a medium heat. Remove from the heat at leave so that the flavours infuse for around 10 minutes.

Whisk the yolks, sugar and salt together in a large bowl using a hand-held electric whisk. Then start adding the cream mixture slowly until they are well amalgamated, while whisking at the same time. Heat until the mixture is, effectively, custard, and it coats the back of a wooden spoon without sliding off. Never let it boil so keep the heat below it very low.

Then pour it through a sieve into a large bowl and cool it. I suggest you cover it with stretch an seal so that it does not form a skin. Put it in the fridge when it has cooled and chill it for 3-5 hours.

Freeze in an ice-cream maker. Transfer to the freezer to harden it.

Serve with hot cake, preferably something vegetable based such as carrot or pumpkin.