📖 Instructions

1. Begin by browning the butter. In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, then subsides and turns a nutty brown color. This process usually takes about 5-7 minutes. Watch it closely, because burnt butter is not what we want here!
2. Once browned, immediately remove the saucepan from the heat and stir in the fresh thyme and sage leaves. Let the herbs steep in the hot butter for about 20 minutes to infuse their flavors. Don't skimp on the steeping time; it's crucial for a good herb flavor.
3. While the herbs are steeping, prepare the ice cream base. In a large mixing bowl, whisk together the heavy cream, milk, granulated sugar, and a pinch of salt until well combined. The mixture should be smooth and the sugar fully dissolved.
4. After the herbs have steeped, strain the browned butter through a fine-mesh sieve into the cream mixture. Discard the used herbs – they’ve already given their all! Press down on the herbs in the sieve to extract every last bit of flavor-infused butter.
5. Whisk the browned butter and cream mixture together until fully combined. At this stage, taste the mixture and adjust sweetness if needed. I sometimes add a touch more salt to enhance the nutty and herbal notes.
6. Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions. Churning usually takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency. Keep a close eye on it; you don't want it to get too hard in the machine.
7. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours to allow it to fully harden. This step is crucial for developing the right texture. Patience, my friend!
8. Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. This will make it easier to scoop and enhance the flavors. I like to serve it with a sprinkle of flaky sea salt on top for an extra touch.