1. Combine all except the orange and lemon juices in a heavy saucepan and bring to a boil over medium high heat, stirring until the sugar dissolves. 2. Boil until the syrup is thick and reduced to 2 cups, about 12 minutes. 3. Discard bay leaf and cool the syrup. 4. Strain the cool syrup and the orange and lemon juices into your ice cream maker bowl and process according to machine directions. 5. Transfer to a container, cover and freeze until solid, at least six hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
