2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon ginger powder
1/2 teaspoon annatto seed
1/2 teaspoon pomegranate powder
1/4 teaspoon freshly ground nutmeg
2 bay leaves
2 star anise
1 stick cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar, plus extra for sprinkling
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, cut into pea-size pieces, well chilled
3/4 to 1 cup buttermilk
1 cup whipping cream
1/4 cup sugar
1 cup sour cream
2 teaspoons grated lemon zest
1 teaspoon powdered vanilla
1 pinch salt
2 vanilla beans
1 cup sugar
2 to 3 turns fresh white pepper
1 pinch salt
2 cups whole milk
6 egg yolks
1 1/3 cups heavy cream
1 pound sage sausage, crumbled
1/2 cup local maple syrup, such as Burton's
Your favorite ice cream
Fresh sage, for garnish
If you do not have a spice blender, a coffee grinder works fine for the spice blend. Grate the chilled butter on a box grater just before needed to get it into small pieces. You may substitute milk with a little vinegar mixed in for buttermilk.
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