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Bay Ice Cream

2 cups whole milk
10 dried or fresh bay laurel leaves, crushed in your fingers
4 large egg yolks
3/4 cup sugar
3/4 cup whipping cream

Put the milk and crushed bay leaves into a heavy pan and bring slowly to a boil. Remove from heat, cover, and let infuse for 20 minutes.

Beat the egg yolks and sugar until thick and pale. Temper the egg mixture by adding a small amount of the hot milk mixture while whisking. Add another small amount, whisking quickly (so as to not cook the yolks). Now that the temperature of the yolk mixture has warmed up, it is safe to pour the yolk mixture into the milk while stirring. Return the pan to a low heat. Stir until the custard is thick enough to coat the back of a spoon; it will take several minutes (up to 10 minutes). Do not let it boil, or you'll get pieces of scrambled egg.

Remove the pan from the heat, strain the mixture into another bowl. Place the bowl over an ice bath and cool. When cold, whip the whipping cream lightly and fold it into the custard. Freeze in an ice cream maker following the manufacturer's instructions.