Do bay leaves taste like anything? 🍃

Bay Leaf & Vanilla Ice Cream Ingredients 1 vanilla bean 240ml double cream 180ml full cream milk 5 fresh bay leaves Pinch of salt 3 egg yolks 80g caster sugar Method Step 1: Infuse the milk Slice the vanilla bean in half and scrape the seeds. Place the bean and seeds in a medium saucepan with the cream, milk, bay leaves and salt. Place over a medium-low heat and bring just to a simmer, stirring occasionally. Do not allow the mixture to boil. Remove from the heat. Step 2: Prep the custard Whisk the egg yolks and sugar in a large bowl, until pale and thickened. Slowly pour in the milk mixture, whisking constantly, until smooth. Pour the mixture back into the saucepan and place over a medium-low heat. Cook, stirring constantly, until the custard reaches 75°C (167°F) and has thickened slightly. Remove from the heat and set aside to cool completely. Step 3: Strain and freeze Pour the custard through a fine sieve to strain out the solids. Transfer the custard to a Ninja Creami container. Freeze for at least 6 hours, ideally overnight. Step 4: Blend and serve Remove the container from the freezer and place in the Ninja Creami handle. Process as per machine directions until creamy and smooth. Enjoy!