Pumpkin Cake With Sage Ice Cream And Pumpkin Cherry Compote

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Ingredients

    For sage ice cream
    2 cups heavy cream
    2 cups half-and-half
    1/3 cup coarsely chopped fresh sage
    4 (2- by 1/2-inch) strips lemon zest
    9 large egg yolks
    3/4 cup granulated sugar
    1/4 teaspoon salt

    For pumpkin cake
    2 1/4 cups all-purpose flour
    1 1/2 teaspoons cinnamon
    1 1/2 teaspoons ground allspice
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 3/4 cups packed light brown sugar
    4 large eggs
    1 cup safflower or canola oil
    1 1/2 cups fresh pumpkin purée or canned solid-pack pumpkin

    For compote
    1/2 cup dried tart cherries
    2 tablespoons unsalted butter
    1/2 cup packed light brown sugar
    1/4 cup granulated sugar
    2 tablespoons fresh lemon juice
    1/4 teaspoon cinnamon
    1/8 teaspoon salt
    2 lb fresh pumpkin (preferably sugar or cheese pumpkin), peeled, seeded, and cut into 1/4-inch dice (2 cups)

Description

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