Sage Infused Plum-Blackberry-Honey Gelato

• 1 1/2 cups heavy whipping cream
• 1 1/4 cups whole milk
• 1/2 teaspoon kosher salt
• 1 bunch of fresh sage leaves, coarsely chopped (about 20 leaves)
• 1 pound black plums, pitted and cut into large chunks
• 1 handful fresh blackberries (about 10) (optional: see headnote)
• 1 tablespoon water
• 1 tablespoon sugar
• 1 squeeze of fresh lemon juice
• 1/2 cup honey (I used blackberry honey, but other flavors likely work too)
• 1 tablespoon Plum Brandy (you can substitute Creme de Cassis with great results.)

1. Bring the cream, milk and salt to a soft simmer in a small pot. Add the sage leaves and continue to simmer for 1-2 minutes. Remove from the heat and let steep for about 20 minutes while you make the plum base. Strain out the sage leaves.
2. Put the plums, blackberries, water, sugar and lemon juice in a small pot over medium-low heat. Simmer until the plums collapse into a sauce. This took me about 15 minutes. Pour it all into a blender and puree. Strain out the plum skins and blackberry seeds.
3. Pour the plum-blackberry puree into the sage cream and stir in the honey. Add the plum brandy or Creme de Cassis at the end.
4. Chill for at least 4 hours. Process in your ice cream maker.
5. Go sit in the shade under a tree and enjoy the flavors of summer.

heavy whipping cream, ubc, kosher salt, sage, black plums, handful fresh blackberries, water, sugar, lemon juice, honey, brandy

Taken from food52.com/recipes/6134-sage-infused-plum-blackberry-honey-gelato (may not work)