Jekka's Bay Ice Cream

Jekka's Bay Ice Cream

This is an all time favourite and goes well with many things from strawberries to chocolate tart or simply on it's own.


  • 200 ml milk
  • 200 ml double cream
  • 6 cardamon pods
  • 3 bay leaves
  • 4 egg yolks
  • 75 g caster sugar
  • Pinch of salt (optional)


  1. Make the crème anglaise/custard:
    • Scald the milk and cream with the bay and cardamom in a pan and leave to infuse for at least 20 mins.
    • Stir the yolks, sugar and salt (if using) together.
    • Pour on the scalded infused milk and cream mixture.
    • Return to the rinsed out pan.
    • Heat over a low or medium heat until thicken. Check that it coats the back of a spoon and do not allow to boil.
    • Strain through a sieve into a metal cool bowl and cool.

 Jekka's cheat: buy pre-made custard and infuse with bay and cardamon.

2. Churn the mixture in an ice-cream machine, transfer to a plastic container and freeze until required. Alternatively, freeze the mixture in a shallow tray, cut into chunks and whizz in a food processor and immediately refreeze. Repeat this process when it has just refrozen to create a smooth texture. After second whizzing transfer to a plastic container.
3. Transfer to the refrigerator 20-30 minutes before serving.
If you love the sounds of this recipe and herb-based cooking check out our Master Classes.