michelle picker cooks

Bay leaves are an aromatic leaf most commonly from the bay laurel (Laurus nobilis), although there are many other varieties of bay trees. The leaves are most commonly used in savoury cooking. When added to food, especially in liquid or high-moisture food, they add a slightly sweet note. Inspired by my bay laurel and this recipe, I decided to make an egg free ice cream and the pairing of bay and vanilla is perfect! I think it might even be an improvement on plain vanilla!

Measure 2 cups of full fat milk, removing 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup of sugar, 2 tablespoons of corn syrup, 2 fresh bay leaves and a split and scraped vanilla bean. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat, pour in the cornflour slurry and cook until thick. Let the mixture steep for at least an hour while it cools in an ice bath. Now strain out the bay leaves and vanilla pod and place the mixture in a blender. Add 45g (1½ oz) of cream cheese and ⅛ of a teaspoon each of salt, xanthan gum (optional) and guar gum (optional). Blend until very smooth and refrigerate, preferably overnight, before churning. Freeze for at least 4 hours after churning.