This ice cream is a nice balance of floral, sweet, and creamy!
Lychee Ice Cream
I created this ice cream for the same class project as the Ube Cheesecake at CIA. The previous alterations mentioned in cheesecake recipe were also done to the ice cream. Personally for this recipe, I enjoyed the dairy-free version much more than the original. In order to make the dairy free version, switch out the heavy cream and whole milk for coconut milk, and coconut cream. The texture after spinning the ice cream will be creamier and silkier than the dairy version.
RECIPE
YIELD: 1 Quart
Ingredients Amount
Milk 12 oz.
Heavy Cream 4 oz.
Granulated Sugar 6 oz.
Egg Yolks 5 ea.
Lychee Syrup 1 oz.
METHOD
Combine the milk, cream and half of the sugar into a small saucepan.
Bring the mixture to a boil.
Combine the egg yolks and sugar in a bowl, whisking until the egg mixture begins to lighten in color.
Off the heat, temper the hot milk into the yolks.
Pour the mixture back into the pan, and return the mixture to the heat, stirring constantly until you reach a nappe consistency.
Immediately strain the custard through a chinois over an ice water bath.
Allow to cool to 40 degrees fahrenheit or lower.
Store in the refrigerator overnight.
Take the chilled custard, spin in a ice cream machine.
Once finished in the ice cream machine, take the ice cream out, and put into a separate container.
Put that container in the freezer for about 2-3 hours, (or over night) to set up completely.
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