Peach leaf ice cream – an unusual ice cream flavor: It taste of bitter almonds and marzipan. This peach leaf ice cream is dairy-free and made without raw eggs!
As soon as I read that peach leaves lend a subtle bitter almond flavor to ice cream, I was intrigued! I could hardly wait for summer to try out the peach leaf ice cream with fresh peach leaves from grandma’s garden!
Peach leaves contain cyanide – or rather amygdalin which turns into cyanide in the body. So peach leaves shouldn’t be eaten raw but they’re safe to eat after cooking or baking. The peach leaf ice cream mixture is cooked after steeping the leaves in milk so you don’t get cyanide poisoning! More about peach leaves here.
Because I can’t eat dairy I adapted a recipe to make it dairy-free. And the ice cream is also made without raw eggs!
Peach Leaf Ice Cream
Ingredients:
- 10 fresh, organic peach leaves
- 2 cups soy milk
- 4 egg yolks
- 3 tbsp sugar
Directions:
In a saucepan bring the soy milk to a boil. Remove from heat and add the peach leaves. Let the peach leaves steep for 5- 10 minutes in the milk. You can immediately smell the overpowering bitter almond scent!
Remove the leaves (don’t oversteep or the ice cream becomes bitter). Now stir in the egg yolks and sugar and, while constantly stirring, cook the custard until it thickens slightly . Let the peach leaf ice cream mixture cool. Then freeze in an ice cream maker or place it in a freezer for a few hours.
More Dairy-Free Ice Cream Recipes
Yummy 🙂
Thanks! 🙂
This ice cream looks so good. I love peach. Thank you for sharing at Foodie Friday.
Thanks, Amy! But the ice cream doesn’t taste of peaches – it has a bitter almond flavor.
What an interesting sounding recipe. Thanks for sharing it with us xx
Thanks for stopping by!
I have never heard of using peach leaves in a recipe! What a delicious idea – Thanks for sharing at the What’s for Dinner party.
Thanks so much, Helen!
This Peach Leaf Ice Cream must have amazing flavor! https://www.mizhelenscountrycottage.com/2018/08/whats-for-dinner-next-week-8-19-18.html
I am so sorry I left that link, I sure did not intend to , please delete it if you want. Sorry for the trouble!
Miz Helen
Thanks for stopping by, Helen!
What a fascinating recipe. I did not know you could use peach leaves as flavouring, although I appreciate they have to be cooked first. I’ll be featuring this post at Hearth and Soul link party this week, Lina. Thank you so much for sharing it. Hope to ‘see’ you there!
Thanks so much for featuring me, April! 😀
That looks incredible, especially the fact that people do eat (cooked) peach leaves! Would this also be true of apple or plum leaves? And would they impart a flavor? Oh, and can one substitute in coconut milk for friends allergic to soy?
Thank you! I don’t know if apple or plum leaves are edible – I have only found recipes with peach leaves. And of course you can use another plant based milk. Let me know how it tastes!