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Fresh Bay Leaf and Vanilla Bean Ice Cream

This twist on a classic French vanilla bean ice cream uses fresh bay leaf for a unique and unexpected ice cream flavor that is anything but plain vanilla.

Cook Time
1 hr
Total Time
1 d
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ 1 ½ cups heavy cream divided
  • 1 ½ 1 ½ cups whole milk plus more as needed
  • 1 1 vanilla bean split and seeds scraped out
  • 2 2 fresh bay leaves
  • ⅔ ⅔ cup granulated sugar
  • 1 1 tablespoon corn syrup
  • ½ ½ teaspoon fine sea salt
  • 5 5 large egg yolks

Instructions

    Cup of Yum
  1. Combine 1/2 cup cream and milk in a saucepan, along with bay leaves and the split vanilla bean and its seeds.  If you want you can lightly tear or crush the bay leaves with the back of a knife to release more of the flavor. Heat over medium-low heat, stirring occasionally, until mixture just starts to steam.
  2. Remove from heat, cover and let steep for 30 to 60 minutes, until the bay leaf flavor is infused throughout the cream. Remove bay leaves and vanilla pods.
  3. Meanwhile, assemble an ice bath by pouring remaining 1 cup of the heavy cream into a heat-proof bowl and nest inside a larger bowl filled with ice water. Alternatively, you can use a gallon sized freezer bag nestled in a bowl of ice water. Place a fine mesh sieve over the top of the bag or bowls.
  4. Return infused milk mixture to medium heat. Add sugar, corn syrup and salt and cook, stirring occasionally, until it starts to steam and barely bubble around the edges (do not let it boil).
  5. In a medium bowl, whisk together egg yolks until smooth.
  6. Slowly whisk some of the hot cream mixture into the egg yolks, drizzling in 1/3 cup or so at a time, until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
  7. Pour yolk mixture back into the saucepan and return to medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 175ºF. Do not allow it to boil. Remove from heat, and pour mixture through a fine mesh sieve into cold cream, discarding any solids. Let cool to room temperature, stirring occasionally. Cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture. This will prevent a skin from forming on top of the custard. Refrigerate until completely cool, at least 3 hours or overnight if possible.
  8. When ice cream base is thoroughly chilled, churn in an ice cream machine according to manufacturer’s instructions. When it is the consistency of soft serve, transfer to a freezer-safe container. Press a layer of parchment paper on the top of the container to prevent freezer burn, then cover and freeze at least 2 hours or overnight until firm.

Notes

  • I like to add a pinch of guar gum to my ice creams to improve the consistency and shelf life of the homemade ice cream. Simply whisk it in a small bowl with a little bit of the warm custard and add it to the rest of the custard.