Lychee Ice Cream Recipe
Lychee Ice Cream is pure tropical deliciousness — it's rich, ultra-creamy, and full of the floral sweetness of fresh lychees. With subtle nutty undertones and a refreshing flavor, it's the perfect way to celebrate lychee season (late spring through mid-summer).Makes 1½ quarts
Servings: 6
Calories: 367kcal
Equipment
- medium-sized saucepan
- electric hand mixer or whisk
Ingredients
- 1½ pounds fresh lychee (you should have 2¼ cups once peeled and seeded, which is about 1-pound)
- 2 cups whole or low-fat milk
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 5 egg yolks
- ¾ cup granulated sugar
- ¼ teaspoon salt
Instructions
- Prepare lychees. After you've peeled and seeded 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.
- Cook milk mixture. Pour the milk, cream and vanilla into a medium-sized saucepan and over medium heat and 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.
- Make egg mixture. While the milk mixture is cooling, in a medium-sized mixing bowl, use an electric mixer or a whisk to whip the egg yolks with the sugar and salt. Mix until it's very thick and pale yellow. When you drizzle it with a spoon, it should rest for a few seconds before sinking into the rest of the mixture -- this is called the "ribbon stage."
- Combine milk and egg mixtures and make custard. Very slowly, pour in about half of the slightly cooled milk mixture and blend until it's evenly combined. Now pour this back into the sauce pot with the remaining milk mixture, and over low-medium heat, stirring almost constantly with a wooden spoon, cook until it becomes a beautiful, thick custard, about 12 minutes.
- Add lychee purée. Remove from the heat immediately, let it cool for about 10 minutes, and then stir in the lychee purée. Let this cool, stirring from time to time, for about 2 hours.
- Refrigerate. Pour into an airtight container and place in the refrigerator for at least 4 hours and ideally overnight.
- Churn in ice cream machine. Freeze according to your ice cream machine's directions.
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 367kcal | Carbohydrates: 43g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 211mg | Sodium: 147mg | Potassium: 311mg | Fiber: 1g | Sugar: 42g | Vitamin A: 954IU | Vitamin C: 54mg | Calcium: 149mg | Iron: 1mg