July 13, 2017

Luscious Lychee Ice Cream 荔枝雪糕

Luscious Lychee Ice Cream 荔枝雪糕

冰淇淋, 荔枝, 雪糕, Lychee, fruit, Ice Cream,  荔枝雪糕, recipe, summer fruit, no ice cream machine
By Published: 2017-07-13
I remind all our dear readers that this is the time of year for the Queen of Summer Fruits, the lovely Lychee!  We've been gorging ourselves on luscious, juicy lychees, desperate to gobble down as many as we can before they disappear until next year.  We got inspired by the abundance of lychee and the hot sweltering temperatures of the summer to make our favorite homemade summer treat, ICE CREAM!  Check out our Lychee Ice Cream, 荔枝雪糕, a soft luscious velvety ice cream packed through and through with delectable real lychee flavor and aroma.  We think it's the best ice cream we've ever made...voted our new family favorite ice cream flavor!

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It's best to use fresh lychee.  It's seasonal availability in Hong Kong is now, midsummer, so get them while you can.  If you cannot find fresh, you can use canned lychee but it won't be as aromatic.

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The lychee is peeled, deseeded and pulverized.  It's okay to have some pulp in your mix, the tender chewiness of the lychee gives the ice cream a nice texture.

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There are other ways of making ice cream, of course, but I prefer the egg custard method which gives the ice cream a lovely warm richness of texture and flavor.

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The secret to the soft velvety texture of our lychee ice cream is the substitution of sweetened condensed milk for part of the milk.  The condensed milk also goes perfectly with the fruity flavor of the ice cream, intensifying it to heavenly lychee-ness.  Do check when buying that your sweetened condensed milk is made from real milk and not powdered milk.

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Yummm....look at our lovely luscious lychee ice cream!  Gorgeous.  A swirl of fruity summer goodness.  Seriously our best homemade ice cream ever.  And you don't need an ice cream machine to make it!


Nom, nom, nom...these sweet and cool tastes of summer are just enough to make us forgive and almost forget the long, hot, humid months of the Hong Kong summer.  Get your lychees while they're still around and enjoy some summer iced fruity goodness as well!

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Luscious Lychee Ice Cream Recipe  荔枝雪糕
(makes 1.5 quarts)  Prep time:    Cook time: 

Ingredients:

15 oz fresh lychee, 450g
1/2 cup cream
3/4 cup sweetened condensed milk
1 cup  milk
4  egg yolks
1/2 cup  sugar
pinch salt

Directions:

Wash, peel and deseed lychee.  Puree the lychee in blender or food processor.  Stir cream and lychee together.  In a small pot, add in milk, condensed milk and heat over low heat until just steaming.  In separate bowl whisk egg yolks, sugar and salt.  Pour heated milk into egg mixture, 1-2 tbsp at a time, stirring constantly while pouring.  Pour egg/milk mixture back into the pot.  Heat over low to medium heat, stirring and scraping the bottom constantly, until mixture thickens and coats the back of a spoon.  Remove from heat, then stir in the lychee cream mixture.  Let cool completely.

To make ice cream follow the instructions of your ice cream maker.  If not using ice cream maker you can make it like we do by covering custard and placing in the freezer.  After an hour or so, check custard, it should have started freezing a bit in the edges.  Using a whisk or a wooden spoon, mix the custard vigorously, breaking apart the ice crystals as much as possible.  Sometimes I use a stick blender to do this.  Cover and refreeze for another hour and repeat the steps above until the ice cream reaches the consistency of soft serve ice cream.  At this point scoop into ice cream storage container, smooth the top and let freeze overnight.  Enjoy your Lychee Lusciousness!



More Fruity Fabulousness at The Hong Kong Cookery:

mango ice creamMango Ice Cream 芒果雪糕



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