2 hours ago, paulraphael said:Thyme ice cream and sage ice cream.
I like!
58 minutes ago, cdh said:Interesting. What complementary flavors are in them, or is it just herb, sugar and dairy?
I'm also curious about that. I'd kinda like to try them on their own but a quick perusal of my cookbooks shows several ice cream recipes pairing honey with the thyme and maple and/or pumpkin with the sage. Also roasted pineapple & sage and blackberry & sage. Sage and walnut or hazelnut sounds appealing to me, too. Edited to add: Also found quite a few recipes for lemon thyme ice cream. Some started with lemon thyme but others were actually lemon + thyme. I might start with that latter one.
After getting a recommendation for it, I bashed up a batch of this Sage Pesto from the Zuni Cafe Cookbook.
The book gives weights of 1/4 oz for the fresh sage leaves, 2 oz for the walnuts and 1 oz for the Parmigiano-Reggiano.
Judy also has you gently warm the chopped sage with a little of the olive oil and instructs to bash everything with a mortar and pestle, starting with the garlic and a pinch of salt, then adding the warmed sage leaves, then the nuts, cheese and remaining olive oil. I added the zest and juice of half a lemon. Not sure why I linked that recipe as it seems like everything I did was different 🙃
The header notes say that stuff is good as a garnish for soups, stirred into white bean purée, or polenta. Pasta, of course, with charred tomatoes or sautéed zucchini.
I made some crostini topped with a walnut-ricotta sauce from David Kinch's At Home in the Kitchen and added a dollop of the sage pesto and a fried sage leaf to each:
