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, 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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