Homemade Lychee Ice Cream

Its been getting hot in a hurry and I was craving for making a lychee flavored ice cream.  Its also my first time making this ice cream with eggs for that richer, denser and longer freezer life.  However I wanted to make the ice cream without having to heat anything up and did some researching of my own to discover the use of pasteurized eggs.  So now I can make gelato style ice cream and save some time and combine the ingredients together and immediately add it to the ice cream maker and its done in well under an hour!

Ingredients:

1 cup whole milk (well chilled)

1/3 cup organic cane sugar

1 cups heavy cream (well chilled)

3 egg yolks (pasteurized)

1 tsp vanilla paste or vanilla extract

1 can 20 oz. seedless lychee in syrup

Directions:

1. In a medium bowl, combine the milk, heavy cream, vanilla paste and sugar.

2. Use a hand mixer or whisk to combine the milk, heavy cream until the sugar are dissolved.

3. Meanwhile, in a small bowl, whisk the egg yolks with the sugar until light. Slowly pour all yolk mixture  into the milk mixture, whisking constantly.

4.  Drain the lychees, reserving 1/4 cup of the syrup. Place the lychees and the reserved syrup in a food processor or a blender. Process for 15 seconds, or until the mixture is puréed but with some pieces remaining. Stir the purée into the cream mixture until well blended

5. Prepare your ice cream maker by following manufacturer instructions and pour the mixture into freezer bowl and let it mix until thickened, about 25 to 30 minutes (may vary depending on ice cream maker).

6.  Store ice cream into container and put in the freezer for at least 3-4 hours so it has a firmer consistency before serving.

7.  Finally you can enjoy home made ice cream at your own leisure!

Homemade Lychee Ice Cream

Yield: 8 Servings

Prep Time: 10

Cook Time: 30

Total Time: 40

Ingredients:

1 cup whole milk (well chilled)

1/3 cup organic cane sugar

1 cups heavy cream (well chilled)

3 egg yolks (pasteurized)

1 tsp vanilla paste or vanilla extract

1 can 20 oz. seedless lychee in syrup

Directions:

1. In a medium bowl, combine the milk, heavy cream and sugar.

2. Use a hand mixer or whisk to combine the milk, heavy cream until the sugar are dissolved.

3. Meanwhile, in a small bowl, whisk the egg yolks with the sugar until light. Slowly pour all yolk mixture into the milk mixture, whisking constantly.

4. Drain the lychees, reserving 1/4 cup of the syrup. Place the lychees and the reserved syrup in a food processor or a blender.

5. Process for 15 seconds, or until the mixture is puréed but with some pieces remaining.

6. Stir the purée into the cream mixture until well blended.

7. Prepare your ice cream maker by following manufacturer instructions and pour the mixture into freezer bowl and let it mix until thickened, about 25 to 30 minutes (may vary depending on ice cream maker).

8. Store ice cream into container and put in the freezer for at least 3-4 hours so it has a firmer consistency before serving.