Lychee Ice Cream
1½ cups canned seedless lychees, drained & diced
2 cups heavy cream
1 cup milk
¾ cup sugar
2 egg yolks, beaten
¼ cup fresh lemon juice
1. 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.
2. 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.
3. Add the lychee and lemon juice and let it cool in the refrigetator overnight.
4. 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.
Recipe by Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified Master Chef, enjoys distinction as both a teacher and author. His many talents have found unique expression in 24 cookbooks; his most recent releases are "Martin Yan's Feast: The Best of Yan Can Cook," "Chinese Cooking for Dummies" and "Martin Yan's Asian Favorites." www.yancancook.com
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