Freeze the bowl of your ice-cream maker overnight. 

SAGE SALTED CARAMEL

1. In a medium saucepan over medium heat, stir the coconut sugar and water until the sugar dissolves. Raise the heat to medium-high and bring to a boil, swirling occasionally. Cook for 2-3 minutes total, until amber in colour, or until the mixture measures 225˚f / 107˚c on a candy thermometer (Note - if you are using granulated sugar, this process will take longer than if you are using coconut sugar). Remove from the heat and add the heavy cream and salt, whisking until combined. Add the sage leaves, and steep for 25 minutes. Strain to remove the sage leaves. Let the caramel cool for at least 20 minutes.

ICE CREAM

1. Whisk the egg yolks in a medium bowl. In a large saucepan, whisk together ¾ cup of the sage salted caramel (reserve the rest for drizzling) with the heavy cream, milk, vanilla, egg yolks and salt. Whisk until steam rises. Add the sage leaves. 
2. Cook over a low heat until it measures 170˚f / 77˚c on a thermometer, or until it thickens slightly and coats the back of the spoon. Taste to see if you've reached the desired level of sage-iness, and if so, strain out the sage leaves. If not, leave the sage leaves in to steep while the custard cools (I left them in and it turned out perfectly). Transfer to a covered container, and refrigerate until cooled completely. 
3. Once chilled, if the sage is still in the custard, strain it out and discard. Freeze in an ice cream maker, according to the manufacturer's instructions, until the consistency is smooth and thick.
4. Transfer to a freezer-safe, airtight container or popsicle moulds, and allow to freeze for at least 6 hours before serving. 
5. To serve, top with the reserved sage salted caramel.