Bay Leaf Ice Cream with Wine-Glazed Blackberries
March 31, 2026
The kind of dessert that feels quietly luxurious - creamy, floral, and just a little unexpected. The Bay Leaf infuses the ice cream with a subtle herbal warmth that pairs beautifully with rich, jammy Blackberries simmered in red wine until glossy and spoonable. Finished with a pinch of flaky Salt, it’s elegant enough for a dinner party but comforting enough to make just because.
In this Recipe
Ingredients
BAY LEAF ICE CREAM
Whole milk1 ¾ cups
Heavy cream3 ¾ cups
Fresh bay leaf8–10 leaves (removed from stem)
Egg6 yolks
Sugar1 ¼ cups
Vanilla extract½ tsp
Salt A pinch
WINE STEWED BLACKBERRIES
Brown sugar1 ¼ cups packed
Water¼ cup
Red wine1 ¾ cups
Kosher salt A pinch
Blackberries1 ½ cups
Steps
- BAY LEAF ICE CREAM
- Whisk together egg yolks, sugar and salt until pale yellow. Set aside.
- Combine milk, heavy cream, bay leaves, and vanilla in a sauce pot. Heat to 200 degrees.
- Slowly stream roughly 2 cups of the warmed milk mixture into the egg yolk mixture while whisking continuously. Add warmed egg and milk mixture back into the sauce pot to combine everything.
- Heat back up, whisking continuously, to 180 degrees.
- Transfer mixture to a blender and blend on high until all bay leaves are broken up.
- Refrigerate mixture (ideally overnight so the herbs can steep), but for at least 6 hours.
- When ready to spin ice cream, strain the ice cream base through a fine mesh strainer. Some of the bay leaf speckles will stay in (that’s okay!)
- Spin according to your ice cream machine’s instructions. Add dark chocolate chips if desired.
- WINE STEWED BLACKBERRIES
- Combine sugar, water, red wine and salt in a sauce pan. Simmer until reduced into a thick and glossy syrup.
- Add black berries and stir to coat them in the syrup.
- Serve immediately on top of bay leaf ice cream with a sprinkle of malden salt.
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