Brown Butter and Sage Ice Cream

Here's a savoury ice cream to try! It's excellent when served with your favourite pie... enjoy!

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Brown Butter & Sage Ice Cream

Makes: 1 Quart

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1/2 teaspoon fine sea salt
1 1/2 sticks unsalted butter
1 1/4 cups heavy cream
2/3 cups brown sugar
2 tablespoons corn syrup
zest from 1 lemon
1/4 cup of sage leaves, roughly chopped

Method:
1.  The night before, soak the sage leaves in the milk.
2.  In small bowl, mix 2 tablespoons of the milk with the cornstarch and whisk to make a slurry.
3. Whisk the cream cheese and salt in a larger bowl.
4. Set up an ice water bath in a large bowl.
5. In a medium saucepan, melt the butter over medium heat.  Add the lemon zest and let it brown with the butter.  Bring it to a boil and let it bubble until the bubbles clear and the butter is a dark brown color.  Remove from heat and let cool down for a couple minutes.
6. You want the dark bits on the bottom the pan with as little of the liquid as possible.
7.  Add the infused milk, cream, sugar, and corn syrup to the pan with the butter solids.  Bring to a boil over medium high heat and let boil for four minutes.
8.  Remove from heat.   Strain out the sage and lemon zest.  Whisk in the cornstarch slurry.  Return to heat and boil for a minute until thickened.
9.  Remove from heat and slowly whisk the milk mixture into to cream cheese.
10.  Pour into a resealable plastic bag and cool in the ice bath until thoroughly chilled, about half an hour.
11.  Pour into maker and churn until fluffy.  Pack into a resealable container and cover with a piece of parchment paper pressed into the top.