Bay Leaf Ice Cream Recipe
Fermented strawberries, honey mead
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream Base
Method
Preparation
- 1
Prepare the Ice Cream Base
In a saucepan, combine heavy cream, whole milk, granulated sugar, bay leaves, and salt. Heat the mixture over medium heat until it's hot but not boiling, stirring occasionally.
- 2
Infuse the Bay Leaves
Once the mixture is hot, remove it from heat and add the bay leaves. Let it steep for about 30 minutes to infuse the flavor.
- 3
Chill and Churn
Remove the bay leaves and stir in the vanilla extract. Chill the mixture in the refrigerator for at least 2 hours. Once chilled, churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Freeze the Ice Cream
Transfer the churned ice cream to a lidded container and freeze until firm, about 4 hours.
- 5
Prepare the Fermented Strawberries
In a clean jar, combine fresh strawberries, honey, water, and active dry yeast. Stir well and cover loosely with a lid. Let it sit at room temperature for 2-3 days to ferment, shaking the jar gently once a day.
- 6
Serve
Scoop the bay leaf ice cream into bowls and top with the fermented strawberries. Enjoy your unique dessert!
