As promised, here’s the lychee ice cream recipe:
Ingredients:
2 cups heavy cream
1 cup thin coconut milk
1 cup reserved lychee syrup from a can of lychees
4 egg yolks
1/2-3/4 cup sugar or to taste
1/2 teaspoon vanilla extract
1/2 cup chopped lychee (about 12 pieces)
Procedure:
Combine cream, coconut milk, reserved syrup, egg yolks and sugar in a 1 1/2 – 2-quart saucepan. Cook gently over low-medium heat, stirring, until thickened and mixture coats the back of a wooden spoon. Stir in vanilla extract and remove from heat. Strain mixture into a metal bowl and chill, covered, for at least 4 hours or overnight. To freeze, follow ice cream machine’s manufacturer directions, adding chopped lychee when ice cream is almost frozen. Transfer to a container and freeze until serving time. [Alternatively, freeze ice cream in a bowl with a tight-fitting lid and stir well every hour until frozen. This will result in an ice cream that has somewhat of an irregular texture, but delicious nonetheless.]
hello,
please may I use the image included with the lychee ice cream recipe for my year 11 ICT GCSE coursework. please reply to the equipped e-mail address.
Yours Sincerely, Nikki Howship
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[...] I needed to try lychees on ice; then ouzo, then candied violets, then taro. Right now, I am looking for an authentic [...]
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i was just wondering how many people does this serve?
because i am doing it for a school progect
thanks
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Thank u very much for adding me in ur blogroll.
That is a very exotic ice-cream recipe. Thanx for sharing.
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FINALLY!! a recipe for lychee ice cream! thank you!
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