Lychee Chocolate Chip Ice Cream Recipe

Lychee Chocolate Chip Ice Cream RecipeI’m having a bit of a love affair with lychees right now.

If you tried a sweet, fresh, melt-in-you-mouth lychee, you would be, too!  Lychee Chocolate Chip Ice CreamI even just love to look at them — they are so beautiful!

Lychee Chocolate Chip Ice CreamLike most fresh fruits at the peak of their season, lychees are absolutely delicious on their own.

However, if you know me, you know how much I love creating new and interesting ways to incorporate ingredients like this into my recipes.

Lychee Chocolate Chip Ice Cream is so good!  That’s all there is to it!

Well, okay, there’s more . . . .

Lychee Chocolate Chip Ice CreamIts tropical flavor is very aromatic, sweet, rich and light — all at once!  And adding tiny bits of chocolate makes each bite even more of a treat!

A divine summer dessert!  Perfect for our impending dinner party, right?

P.S. Friday Flowers will be back in a couple of weeks. In the meantime, you can peruse the updated Friday Flowers Gallery!

Lychee Chocolate Chip Ice Cream
Prep time
Total time
Makes 1 quart -- Please note that most of the prep time is inactive.
  • 1-1/2-pounds fresh lychee, peeled & pitted - about 2-3/4 cups (How to Peel and Pit a Lychee)
  • 2-1/4 cups low-fat milk
  • ¾ cup heavy cream
  • 5 egg yolks
  • ¾ cup granulated sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips
  1. After you've peeled and pitted the lychees (here's how), purée them in a blender or a food processor fitted with the blade attachment. It will not be 100% smooth, but get it as smooth as you can. Set aside.
  2. Pour the milk and cream into a medium-sized sauce pot and over medium heat, scald it. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Remove from the heat to cool a bit.
  3. In a medium-sized mixing bowl, use an electric mixer or a whisk, to whip the egg yolks with the sugar. Mix until it's very thick and is pale yellow. When you drizzle it with a spoon it should rest for a moment before sinking into the rest of the mixture -- this is called the "ribbon stage."
  4. Add the salt and vanilla, and then on a low speed, very gradually pour in about half of the slightly cooled cream mixture and blend until it's evenly combined. Pour this back into the sauce pot with the remaining cream mixture, and over medium-low heat, stirring almost constantly with a wooden spoon, cook until it becomes a beautiful, thick custard, about 6 minutes.
  5. Remove from the heat immediately, let it cool for 15 minutes or so, and then stir in the lychee purée.
  6. Let this cool, stirring from time to time, for about 2 hours.
  7. Pour into an airtight container and place in the refrigerator for at least 4 hours and ideally overnight.
  8. Freeze according to your ice cream machine's directions.
  9. Stir in the chocolate chips and serve! (Or freeze until you're ready.)
For a smoother consistency, you can strain the puréed lychee -- using a spoon to push it through through strainer. However, I love having the tiny bits of fruit, especially where the pits were attached, as I think it adds a subtle nutty flavor.

If your finished ice cream has been frozen for a while, let it sit out for a bit to soften before serving.




Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: