While I’m all for over-the-top, multi-ingredient ice creams, some times a bit of simplicity is best. When a co-worker mentioned that her peach trees were flourishing, I jumped on the opportunity to beg for a handful of leaves. I had read that peach leaves impart a subtle, bitter-almondy flavor in custards. I wanted to try it in ice cream, and I was fortunate enough to obtain some unsprayed, fresh, young leaves. The steeping milk needs to be watched fairly closely. The first batch I let steep for 50 minutes and it was way too bitter (I should have known better—I bit into a whole leaf and almost choked on the bitterness). I tossed it and started again, letting it steep half the time, tasting it every ten minutes to make sure it didn’t turn bitter again. The end result is a lovely, almond-scented ice cream. Perfect to accompany some tea cakes on a hot day.
