Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote Recipe | Say Mmm

Ingredients

• 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
• 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
• 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)