Peach leaf 冰淇淋–an unusual 冰淇淋 flavor: It taste of bitter almonds and marzipan. This 桃子 leaf 冰淇淋 is 无乳制品 and made without raw eggs!
As soon as I read that 桃子 leaves lend a subtle bitter almond flavor to 冰淇淋, I was intrigued! I could hardly wait for summer to try out the 桃子 leaf 冰淇淋 with fresh 桃子 leaves from grandma’s garden!
Peach leaves contain cyanide–or rather amygdalin which turns into cyanide in the body. So 桃子 leaves shouldn’t be eaten raw but they’re safe to eat after cooking or baking. The 桃子 leaf 冰淇淋 mixture is cooked after steeping the leaves in milk so you don’t get cyanide poisoning! More about 桃子 leaves 这里.
Because I can’t eat dairy I adapted a 食谱 to make it 无乳制品. And the 冰淇淋 is also made without raw eggs!
In a saucepan bring the soy milk to a boil. Remove from heat and add the 桃子 leaves. Let the 桃子 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 冰淇淋 becomes bitter). Now stir in the egg yolks and sugar and, while constantly stirring, cook the custard until it thickens slightly . Let the 桃子 leaf 冰淇淋 mixture cool. Then freeze in an 冰淇淋 maker or place it in a freezer for a few hours.