Litchis can already be bought everywhere. Unfortunately 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 to make[/caption] Lychees are now part of the standard range in many supermarkets and are no longer only to be found in Asian shops. With their sweet and sour taste and a hint of nutmeg, 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 use them to make tea or liqueur themselves.
Lychee ice cream is also becoming increasingly popular. Unfortunately, it's very difficult to find 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 Chinese, you can easily make it yourself. Presented below are three delicious recipes.
❶ Basic Lychee Ice Cream Recipe
First we would like to introduce you to a basic recipe (1 liter) for lychee ice cream. You can enjoy it as it is or refine it with other ingredients, depending on your mood.
Ingredients:
- 1 can or 500 g fresh lychees
- 800 g plain yoghurt
- 200 g cream
- 2 tbsp honey
Preparation:
First drain the lychees in a colander. Cut the canned or fresh lychees into small pieces and chop them very finely. Then mix the fruit with the yoghurt, cream and honey and place in an ice cream maker. Freeze for about 1 hour.
If you don't have an ice cream maker, you can fill the mixture into a bowl and put it in the freezer for about 3 hours. Then you have to stir the ice cream with a whisk every hour. Also chill the ice cream for about 15 minutes before serving.
❷ Lychee sorbet with mint
Ingredients:
- 800 g fresh lychees
- 2 tbsp mint leaves
- 150 g sugar
- 2 tbsp lemon or lime juice
- egg white of 2 eggs
- 2 sheets of gelatine or agar-agar powder for vegetarians
Preparation:
Peel the lychees, remove the core and cut in half. Then puree together with the sugar, mint and juice in a bowl and leave overnight. At thethe next day, taste the mixture, add sugar or lemon/lime juice to taste and puree again.
Soak the gelatine 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 pour this mixture into the bowl with the remaining lychee mixture and stir. refrigerate. As soon as the mass begins to gel, beat the egg whites until stiff and fold in. Pour the mixture into the ice cream maker or a bowl and place in the freezer for approx. 1 hour or in the ice cream maker for 30 minutes.
❸ Lychee Coconut Ice Cream
Ingredients:
- 1 can of lychees or 600 fresh lychees
- 1 can of coconut milk
- 2 tbsp desiccated coconut to taste
- 300 g plain yoghurt
- 2 tbsp vanilla sugar
- 2 tablespoons of sugar or honey
- 1 egg
Preparation:
Roughly chop the lychees and finely puree them together with all the ingredients in a mixing bowl. Then season the mass and either put it in the ice cream maker or fill it in a metal bowl and put it in the freezer for 3 hours. Stir occasionally with the whisk.