August 15, 2009

Lychee Frozen Custard

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Lasang Pinoy Sundays is a food photography meme, Filipino style, is hosted by SpiCes. I'm sprinkling some fun [and color] this week.

I don't normally put sprinkles on my ice cream or cupcakes but I keep a few containers of assorted colors and flavors including chocolate, butterscotch, and cinnamon.

The only ice cream I have in the freezer is lychee frozen custard and chopped candied ginger as topping would be best but they won't pop out visually since they have the same hue as the ice cream. Chocolate sprinkles don't match the flavor so I used the bright colored unflavored sprinkles. I feel like a kid again while eating the ice cream.

Lychee Frozen Custard
1 can lychee in syrup
2 cups heavy cream
1 cup milk
6 tablespoons sugar
3 well beaten egg yolks
1 teaspoon almond extract, optional
  • Drain and finely chop lychee, reserve the syrup.
  • Combine the cream, milk, ½ cup of the reserved syrup, and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the beaten egg yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.
  • Cook over medium heat, stirring constantly with a rubber spatula, until the spatula is thinly coated with the mixture, about 8 minutes. Do not allow to boil or the custard mixture will curdle.
  • Stir in the lychee and almond extract if using. Transfer into a container, let cool on the kitchen counter for 20 minutes, cover with plastic film, and chill in the refrigerator overnight. Churn using an ice cream maker.

Or for a lighter version:
Lychee Sherbet
1 can lychee in syrup
1 packet unflavored gelatin
1 cup milk
1 cup very cold half & half
¼ cup sugar
  • Drain lychee reserving ½ cup syrup. Finely chop lychee, leave to chill in the refrigerator.
  • Sprinkle gelatin over reserved syrup and let stand 5 minutes. In a medium saucepan over medium-low heat, scald milk. Turn heat off and add soaked gelatin, and stir until thoroughly dissolved. Add sugar and mix well. Let mixture cool in refrigerator. When cooled, add half & half and chilled lychee. Freeze in ice cream maker.


Gmirage said...

Oh those are really cute sprinkles Oggi! I don't have time to bake ganyan sana post ko time! enjoy ko na lang ang post mo ;) Happy weekend!

iska said...

pretty, colorful sprinkles!

Lynn said...

I agree, really cute. Same here though, I'm not fond of candy sprinkles. I want my ice cream to taste as it is. :)

agent112778 said...

wow cute sprinkles i like that. i hope i can find some here

my entry is here

magandang araw ka-lasa-ista :)
Salamat sa pagbisita :)

caninecologne said...

hi oggi - those sprinkles are so cute and fun to look at! i love it! lychee ice cream sounds so delicious...

What's Cookin Chicago said...

Now this is an ice cream I need to make asap! My husband would love this as he's a big fan of lychee!

Juliana said...

I love lychee, actually I was able to get fresh ones here in the local grocery...your frozen custard must taste so yummie, and the colorful sprinkles are so cure :-)

Ruy said...

This one is getting bookmarked. It's so easy! I just love lychees and I'm happy I finally have another way to enjoy it other than eating it fresh and with almond jelly.=)

ces said...

love the colors:) i'll do this with my little girl:) thanks for the recipe:)

Midge said...

Those are really cute sprinkles!

I love lychee sorbet, but the frozen custard sounds really intriguing.

Oggi said...

Hi all, thanks.:)

Juliana, oh fresh lychee is sooo good.:)

Ruy, almond jelly with canned lychee is a favorite too.:)

Midge, the custard is richer and creamier, do try it.:)

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