Lately I can’t stop reaching for peach leaves. They taste of bitter almond, the same note in the kernel of a peach pit. Steeped in warm cream, the leaves give a soft green, marzipan flavor. It makes the loveliest custard, and an ice cream I want to scoop over everything this summer — a pie, cobbler or crumble, or alongside mini pavlovas with crème fraîche and poached peaches.
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Peach Leaf Ice Cream
Ingredients
2 cups (500g) heavy cream
1 cup (250g) whole milk
A generous handful of peach leaves (about 20)
¾ cup (150g) granulated sugar
Pinch of salt
5 large egg yolks
Instructions
- Combine the cream and milk in a saucepan and bring to a gentle simmer. Add the peach leaves, cover, and steep for 30 minutes. Strain, pressing gently on the leaves to extract as much flavor as possible.
- Return the infused dairy to the saucepan topping off with more milk if needed to reach 250g, add the sugar and salt, and warm until hot but not boiling. Meanwhile, whisk the egg yolks in a bowl. Slowly pour the hot dairy into the yolks, whisking constantly, then return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until it reaches 170°F and coats the back of a spoon. Strain into a clean bowl and chill completely, preferably overnight.
- Churn according to your ice cream maker’s instructions, then freeze until firm.
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