Saturday, August 17, 2013

Lychee Ice Cream 茘枝雪糕

There are so many summer fruits that are suitable for making desserts that I sometimes have a hard time deciding what to use... However, recently I came across frozen lychee puree in a restaurant supply store and could not resist buying some. Although it is quite expensive, this kind of ingredient is hard to find elsewhere.

Imported from France, the puree contains 91% lychee and 9% invert sugar. But what is invert sugar? Essentially it is table sugar sucrose (disaccharide) that has been heated with an acid, usually cream of tartar. It then breaks down into glucose and fructose (monosaccharide), which will remain in liquid form. Invert sugar is widely used in the world of bakery and confectionery. It improves texture and, as a natural preservative, helps to extend shelf life. It is great in making ice cream because it keeps crystallization under control and gives a smoother consistency. (Click here for more information)

Since lychee puree is low in pulp and high in water content, it needs to be cooked with the milk and cream for the extra water to evaporate. Otherwise, the ice cream will have an excess of ice crystals.




Ingredients for making a quart of ice cream:

2 cups whole milk 全脂牛奶
1 1/4 cups heavy cream 奶油
1 tbsp+1 tsp corn starch or tapioca starch 玉米粉或木薯粉
1/8 tsp fine sea salt 海鹽
80g/ 2/5 cup sugar 糖
2 tbsp light corn syrup 玉米糖漿
120g lychee puree 茘枝蓉

1)  Take about 3 tbsp milk and mix with the corn starch or tapioca starch and the salt in a small bowl. Set aside.
2)  Put the lychee puree, the rest of the milk, heavy cream, sugar and corn syrup in a large pot. Bring to a steady boil for 4 minutes without covering. Remove from heat.
3)  Add the cornstarch slurry to the boiled milk mixture, stirring constantly. Return to heat for a minute with constant whisking.
4)  Let it cool to room temperature and refrigerate for at least 4 hours or overnight.
7)  Churn in an ice cream machine, following the manufacturer's instructions.

1)  Fresh lychee can substitute frozen puree. Put lychee flesh in a blender or food processor to puree. For a smoother texture, pass it through a sieve.
2)  The amount of sugar has been reduced.


1)  新鮮茘枝也可以做,去皮及核後放攪拌器攪至變蓉,再隔渣便可。
2)  糖的份量經已減少。

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