Honey-Bay Leaf Ice Cream
adapted from The Perfect Scoop, inspired by Luscious Creamy Desserts
1 c. whole milk
2 c. heavy cream
1/2 c. sugar
1/3 c. honey
4 bay leaves
1 tbsp. black peppercorns
6 egg yolks
Heat one cup of the cream, the milk, the sugar, honey and salt in a medium saucepan. When the mixture is hot but not boiling, take it off the heat, add the bay leaves and peppercorns and let steep, covered, for at least one hour.
Pour the remaining heavy cream into a large bowl.
Re-heat the flavored milk and cream. When it comes to a simmer, whisk half the mixture into the egg yolks to temper them, then whisk the egg/milk/cream into the rest of the milk in the saucepan. Cook over medium heat until it coats the back of a spoon.
Strain the egg/milk/cream mixture into the bowl containing the heavy cream and combine.
Chill over an ice bath and then in the fridge until good and cold, then churn and freeze in your ice cream machine according to the manufacturer’s instructions.
Transfer to some tupperware and freeze for at least 2-3 hours before consuming. Serve with a drizzle of good balsamic.