Lychees can already be bought everywhere. Unfortunately, however, no lychee ice cream. But that's not a problem either, because we'll show you how to do it yourself.Lychee ice cream is quick and easy. Lychee ice cream has become a standard in many supermarkets and is no longer only available in Asian stores. With their sweet and sour taste and a hint of muscat aroma, the fruits from China and Thailand are finding more and more fans who not only spice up fruit salads and Asian dishes with lychees, but also e.g. Make your own tea or liqueur.
Lychee ice cream is also becoming increasingly popular. Unfortunately, it is very difficult to get in stores. But of course that shouldn't be a problem. If you don't just want to enjoy lychee ice cream for dessert with the Chinese, you can easily do it yourself. Below are three delicious recipes.
❶ Basic recipe for lychee ice cream
First, we would like to introduce you to a basic recipe (1 liter) for lychee ice cream. You can enjoy this or refine it with other ingredients depending on your mood.
- 1 can or 500 g fresh lychees
- 800 g plain yogurt
- 200 g cream
- 2 tbsp honey
First pour the lychees into a sieve. Cut the canned or fresh lychees into small pieces and chop them very finely. Then mix the fruits with yogurt, cream and honey and put in an ice cream maker. Freeze for about 1 hour.
If you don't have an ice cream maker, you can put the mass in a bowl and put it in the freezer for about 3 hours. Then you have to stir the ice with a whisk every hour. Before serving the ice cream in the fridge for about 15 minutes.
❷ Lychee sorbet with mint
- 800 g fresh lychees
- 2 tbsp mint leaves
- 150 g of sugar
- 2 tbsp lemon or lime juice
- Protein from 2 eggs
- 2 sheets of gelatin or agar-agar powder for vegetarians
Peel the lychees, remove the core and cut in half. Then puree together with the sugar, mint and juice in a bowl and let steep overnight. The next day, season to taste, add sugar or lemon / lime juice, depending on your taste, and puree again.
Soak the gelatin in a little cold water for about 5 minutes, then dissolve in a saucepan over low heat. First add 2 to 3 tablespoons of the lychee sugar mint mixture to the gelatin and stir, then add this mixture to the bowl with the remaining lychee mass and stir in. Chill. As soon as the mixture begins to gel, beat the egg whites until stiff and fold in. Put the mass in the ice cream maker or a bowl and put in the freezer for about 1 hour or freeze in the ice cream maker for 30 minutes.
❸ Lychee coconut ice cream
- 1 can of lychees or 600 fresh lychees
- 1 can of coconut milk
- 2 tbsp coconut flakes to taste
- 300 g plain yogurt
- 2 tbsp vanilla sugar
- 2 tablespoons of sugar or honey
- 1 egg
Roughly cut the lychees and mash them together with all the ingredients in a mixing bowl. Then taste the mixture and either put it in the ice cream maker or put it in a metal bowl and put in the freezer for 3 hours. Stir in between with the whisk.