Fresh Bay Leaf Ice Cream
Makes 1 quart
Note: Use Turkish bay leaves, not the significantly stronger and more pungent California bay laurel.
1 cup whole milk
1/3 cup fresh Turkish bay leaves
1/2 cup sugar
Pinch of salt
4 or 5 egg yolks, whisked until smooth
1 1/4 cups cream
1. In a saucepan over medium heat, heat the milk, bay leaves, sugar and a pinch of salt to just under a simmer. Remove from heat. Let cool 15 minutes, then strain out the bay leaves.
2. Prepare a crÃ¨me anglaise: Heat the milk mixture to nearly a simmer once more. Ladle some of the milk mixture into the egg yolks, whisking briskly to temper the eggs. Whisk the tempered eggs into the hot milk. Continue to cook the mixture over low heat, stirring and constantly scraping the bottom of the pot with a rubber spatula. Stir until the mixture thickens enough to coat the back of a spoon. The trick is to slightly thicken the mixture, but not to make scrambled eggs.
3. Pour the cold cream into a large bowl. Strain the hot milk mixture through a sieve into the cream. Refrigerate the ice cream base until cold, then freeze according to your ice cream machine's instructions.
-- Russ Moore, Camino