Bay Leaf Gelato

Utensils required

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Step 1

Place cream, milk and bay leaves in a medium saucepan over a low heat, stirring occasionally with a spatula until the mixture just comes to a simmer.
Step 2

Remove saucepan from the heat, cover the surface of the milk mixture with cling film and leave to infuse for 45 minutes.
Step 3

Once the cream has infused, place the sugar and egg yolks in a large bowl and whisk until pale.
Step 4

Remove and discard the cling film from the cream mixture, discard bay leaves, then reheat over a low heat until just simmering.
Step 5

While whisking, pour one-quarter of the cream mixture into the egg mixture. Once combined, pour in the rest of the cream mixture and whisk again.
Step 6

Pour gelato base back into the saucepan and cook over a low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 7

Remove base from heat and pour through a sieve into the tub. Place tub into an ice bath to cool. Once cooled, place storage lid on tub and freeze for 24 hours.
Step 8

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 9

Select GELATO.
Step 10

Once processing is complete, remove gelato from tub and serve immediately.