Bay Ice Cream


· 400ml milk

· 400ml double cream

· 12 cardamon pods

· 6 bay leaves

· 8 egg yolks

· 150g caster sugar

· Pinch of salt


1. Make the crème anglaise/custard:

· Scald the milk and cream with the bay and cardamom.

· Stir the yolks and sugar together.

· Pour on the scalded infused milk and cream mixture.

· Heat over a low or medium heat until thicken. Check that it coats the back of a spoon.

· Strain and cool.

2. Churn the mixture in an ice-cream machine.

3. When set, add to a tub and put in the freezer.

4. Transfer to the refrigerator 20-30 minutes