Peach Leaf Ice Cream

  • 2⅓ cups half and half
  • ½ cup sugar
  • 6 egg yolks
  • 1 vanilla bean
  • 4–8 unsprayed peach leaves
  • Equipment: Ice cream maker

Pour half and half, sugar, and whisked egg yolks into a heavy bottomed saucepan. Slice vanilla bean in half. Scrape out the seeds. Add the pods and seeds to the dairy mixture, along with the peach leaves. Heat dairy mix with moderate heat while gently but thoroughly whisking until the mixture coats the back of a spoon (or reaches 160°).

Place a bowl in an ice bath. Once the dairy mix is up to temperature, strain it into the bowl to remove any stray bits of cooked egg. Stir to help bring the temperature down quickly. Remove the peach leaves and vanilla pod from the strainer and add back to the chilling dairy mix. Place plastic wrap directly over the mix. Place in the refrigerator. When completely cool throughout, remove the vanilla pods and peach leaves. Process according to the ice cream maker’s directions.