I am having so much fun with my ice-cream maker and this sublime ice-cream makes buying your own machine worthwhile. You just can’t buy this dreamy flavour. The combination of lychee and coconut is one I’d heard of but never come across a recipe. But thanks to my Ben & Jerry cookbook I had enough similar recipes to piece together. And boy oh boy did it work! The flavours are tropical, creamy and Summery.
The family is divided on whether to have chunks of chopped lychees mixed through the ice-cream or not. I actually prefer the smooth, chunk-free ice-cream. We tried both. The recipe makes so much ice-cream that it won’t all fit in our ice-cream maker. So I churned up half the batch and stirred through some of the chopped lychees at the last minute.
Unfortunately I couldn’t wait till the next day to churn the remaining mixture so I went ahead after only allowing about 1 or 2 hours for the bowl to refreeze. It wasn’t frozen enough so it was only able to half freeze the second batch. I didn’t add chopped lychees to that mix and left it to firm up in the freezer. The taste was still sublime but the ice-cream was a little icy. Only a little. However, next time I will wait until the following morning before churning the remaining half.
lychee and coconut ice-cream
2 large eggs
3/4 cup caster sugar
2 cups cream
1 cup milk
1 cup coconut milk
1/2 cup lychees from the tin, chopped and reserving 1/2 cup syrup from tin
Whisk eggs until light and fluffy then whisk in sugar a little at a
time then beat for a further minute. Pour in the cream, milk,
coconut milk and syrup and mix through. Pop in fridge for a few hours to chill. Churn in ice-cream machine. In the last few minutes of churning add the chopped
Tip the ice-cream in a sealed container and pop in the freezer to firm up.