Ingredients

1 quart heavy cream
6 ounces sugar ( 3/4 cup plus 2 tablespoons)
12 egg yolks
1 teaspoon high-quality lemon extract
2 bunches sage leaves plus 16 sage leaves, julienned
1/2 pint raspberries
1/2 pint blueberries
1/2 pint blackberries
2 ounces balsamic vinegar
2 ounces Chambord liqueur (optional)
1/4 pound white chocolate

Directions

In a 2-quart nonreactive saucepan, combine the cream with half of the sugar, the lemon extract and both bunches of sage, and bring to a boil over medium-high heat. Meanwhile, put the remaining sugar in a nonreactive bowl; add egg yolks and mix well.

Once the cream reaches a boil, remove the pan from heat and pour about 1/4 of the hot cream into sugar-egg mixture, stirring constantly with a wooden spoon. Stir the warmed egg mixture into the cream. Over medium heat, continue stirring until the mixture coats the back of the spoon. Remove from the heat and steep for 45 minutes.

Strain the mixture, then transfer it to an ice cream maker and follow manufacturer's directions. Once prepared, mix in about half of the julienned sage leaves by hand and freeze for at least 2 hours.

In a nonreactive bowl, combine berries, vinegar and Chambord, and gently mix with a wooden spoon. Let stand for 2 hours at room temperature, stirring every 1/2 hour.

To serve: Melt the chocolate over a double boiler until pourable, about 5 minutes. On chilled plates, swirl a little chocolate by using 2 forks and going back and forth. It will harden immediately. Add some berry coulis, and then 3 small scoops of ice cream. Sprinkle a little of the remaining julienned sage on top and serve. Serves 6.

Note: Chambord is a French liqueur with an intense, black-raspberry flavor.