Bay Leaf & Roasted Plum Ice CreamFor ice cream base
- 2 cups milk
- 4 teaspoons cornstarch
- 8 fresh bay leaves, roughly chopped
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon kosher salt
- 3 tablespoons cream cheese, softenedFor roasted plums
- 3 plums, halved, pits removed
- 2 tablespoons sugar
- 1 tablespoon neutral-tasting oil, such as grapeseed
- 1 tablespoon vodka
- Combine 1/4 cup of the milk and the cornstarch until smooth and set aside.
- In a large saucepan, whisk together remaining milk and the cream along with the sugar, corn syrup, and salt. Add the chopped bay leaves, and bring to a boil over medium-high heat. Cook for 4 minutes, then remove mixture from heat, cover, and steep for 30 minutes.
- Return mixture to a boil, add the corn starch slurry (stir it first to get it smooth again), and cook, stirring, until thickened, about 2 minutes.
- Strain through a fine mesh strainer into a bowl and discard bay leaves.
- Pour 1/4 cup of the hot milk mixture into a small bowl with the cream cheese and whisk until completely smooth, then whisk this into the rest of the milk mixture. Cover mixture and chill completely.
- To make the roasted plum sauce, preheat oven to 400 degrees.
- Toss plums with oil and sugar in a baking dish and roast until juices are running and the plums are very soft, about 25 minutes.
- When cool enough to handle safely, puree the plums in a blender or food processor with the vodka, then strain through a fine mesh. Discard solids, cover and chill.
- When both mixtures are completely chilled, churn ice cream according to manufacturer instructions, then alternate layers of ice cream and plum sauce in a storage container before freezing. Makes a quart.