Lychee Ice Cream
Delight your taste buds with the exotic sweetness of homemade lychee ice cream—a creamy, dreamy dessert that’s surprisingly easy to make! This luxurious recipe combines the delicate floral aroma of fresh or canned lychees with the richness of a silky custard base made from heavy cream, whole milk, and egg yolks. Infused with a hint of vanilla, every spoonful delivers a perfectly balanced blend of fruity freshness and creamy indulgence. Ideal for summer gatherings or as a decadent treat on a warm day, this lychee ice cream is made even more irresistible with its refreshingly tropical flavor profile. Serve it in bowls or cones, and don’t forget to garnish with fresh lychee or mint leaves for a show-stopping finish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fresh Lychees (or canned lychees, drained)
- 150 grams Granulated Sugar
- 300 ml Heavy Cream
- 200 ml Whole Milk
- 4 Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
Peel and deseed the fresh lychees (or drain canned lychees), and blend them in a blender or food processor until smooth. Strain the lychee puree through a fine-mesh sieve to remove any fibrous bits. Set the puree aside.
In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture is just steaming, but do not let it boil.
In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until pale and creamy.
Slowly pour the heated milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from cooking.
Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon. (This should take about 8–10 minutes.) Do not let the mixture boil.
Remove the saucepan from heat and stir in the reserved lychee puree and vanilla extract. Mix well to combine.
Let the custard mixture cool completely at room temperature, then cover and refrigerate for at least 2–3 hours or until thoroughly chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for 4–6 hours or until firm enough to scoop.
Serve the lychee ice cream in bowls or cones, garnish with fresh lychee or mint leaves if desired, and enjoy!
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 221.7 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 366 mg | 28% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
