I made ice cream! Lychee ice cream! Talk about an exotic first foray into the world of home made ice cream :) There weren't that many recipes on lychee ice cream, so I decided to take one recipe and tweak it a little, which is actually a bit risky since I just mentioned, I've never made ice cream before hahaha. But it turned out great! I have included the recipe and my changes in red.
Lychee Ice Cream
Adapted from here
1½ cups canned seedless lychees, drained & dicedI actually only had a 20oz can of lychees, so I used that instead, and I thought it was PLENTY. It came out to about 3/4 cup
- 2 cups heavy cream
- 1 cup milk I used skim milk, which worked out fine
- ¾ cup sugar
- 2 egg yolks, beaten
¼ cup fresh lemon juiceI really wanted more lychee flavor, so I nixed the lemon entirely and went with the juice of half a lime plus enough lychee syrup to equal 1/4 cup of liquid.
- Combine the cream, milk and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.
- Cook over medium heat, stirring constantly, until the back of your spoon is thinly coated, about 8 minutes. Do not allow to boil or the ice cream custard mixture will curdle.
Add the lychee and lemon juice and let it cool in the refrigetator overnight.I added the lime juice/lychee syrup and then put the custard in the fridge for only a couple of hours (I was too excited!). I added the lychees near the end of the mixing process.
- Freeze in an electric or manual ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker you can put the ice cream custard in a bowl and put it in your freezer until frozen.
So there you have it. I am not going to sit here and tell you to make all my changes, although I really do think the 20oz can of lychees are enough. I added the raspberries for a pretty photo - but they turned out to be a really nice foil to the sweetness of the ice cream.
Would I make this again? Definitely! Just a word for the wise - the lychees are best when they are not entirely frozen, so wait about five minutes until the lychees are tender and chewy!
Enjoy! I know I did :)