Ingredients with Measurements:
- 1 can of lychees (20 oz)
- 1 can of coconut milk (14 oz)
- 1 cup of heavy cream
- 1/2 cup of sugar
- 1/4 tsp of salt
- 1 tsp of vanilla extract
Special Equipment Needed:
- Ice cream maker
Step-by-Step Instructions:
1. Drain the lychees and reserve the syrup.
2. In a blender, puree the lychees until smooth.
3. In a medium saucepan, combine the lychee puree, coconut milk, heavy cream, sugar, salt, and vanilla extract.
4. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture is heated through.
5. Remove from heat and let the mixture cool to room temperature.
6. Add the reserved lychee syrup to the mixture and stir to combine.
7. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Churning time: 20-25 minutes
- Freezing time: 2 hours or until firm
Temperature:
- Medium heat for cooking
- Churning time according to the manufacturer's instructions
- Freeze until firm
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 240
- Fat: 16g
- Carbohydrates: 23g
- Protein: 2g
- Sodium: 90mg
- Sugar: 20g
Substitutions for ingredients:
- You can use fresh lychees instead of canned lychees.
- You can use light coconut milk instead of regular coconut milk.
- You can use half-and-half instead of heavy cream.
- You can use honey or maple syrup instead of sugar.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Add a few drops of rose water or almond extract for a different flavor.
- Use other fruits such as mango, pineapple, or strawberry instead of lychees.
Tips and Tricks:
- Make sure the ice cream mixture is completely cooled before churning.
- Freeze the ice cream in an airtight container to prevent ice crystals from forming.
- Let the ice cream sit at room temperature for a few minutes before scooping.
Storage Instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
- Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation Ideas:
- Serve the ice cream in a bowl or cone.
- Top with fresh lychees or toasted coconut flakes.
Garnishes:
- Fresh lychees
- Toasted coconut flakes
- Chopped nuts
- Chocolate chips
Pairings:
- Serve with fresh fruit or a fruit salad.
- Pair with a coconut or lychee-flavored drink.
Suggested Side Dishes:
- None
Troubleshooting Advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a longer period of time.
Food Safety Advice:
- Make sure all ingredients are fresh and properly stored.
- Use pasteurized eggs if using in the recipe.
Food History:
- Lychees are native to China and have been cultivated for over 2,000 years.
- Coconut milk is a staple ingredient in many Southeast Asian cuisines.
Flavor Profiles:
- Sweet, creamy, and tropical.
Serving Suggestions:
- Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai