YIELD - 4 Pints
Sorrel - 48 oz (Get recipe here)
Heavy Cream - 1 liter
Whole Milk - 1 liter
Granulated Sugar - 1 1/2 cups
Vanilla Essence - 1 1/2 tbsp
Egg Yolks - 12
Using a large saucepan, simmer Sorrel until it is reduced by 1/2 (10-15 minutes).
Set aside and let cool.
Using a medium sauce pan, combine cream, milk, sugar and vanilla.
Bring to a gentle boil and remove from heat.
Whisk egg yolks in a medium bowl.
Whisk 2 cups of hot cream mixture into the eggs.
Gradually add the egg mixture to the hot cream.
Cook over medium to low heat, stirring occasionally until the mixture thickens enough to coat the back of a spoon and reaches 170°F (5-12 minutes).
Remove from heat and strain through a fine mesh strainer.
Cover with plastic wrap, pressing down onto its surface.
Let cream mixture and Sorrel reduction chill for 2-4 hours.
Remove from chiller and add Sorrel to cream mixture.
Pour into ice cream maker and follow the manufacturers' instructions.
Transfer to an airtight container and let freeze for 24 hours before serving.