lychee ice cream 荔枝冰淇淋

realize i never post ice cream? not that i don’t make them.. but i am not good with it when taking pictures..
it just.. melts away…
有木有发觉偶木有冰淇淋的博文？不是没做。。而是拍照还真费事儿。。
一搬出来就化。。嗨。。这套，还真是凑和

recipe adapted with modifications/食谱经调整: Cook Your Dream

ingredients

375ml coconut milk * this is not the usual coconut milk used for baking
200ml whipping cream
60g sugar
100g egg yolk (c. 5 large egg yolk)
1 tsp pure vanilla extract
10g coconut flower sugar * feel free to use light brown sugar

355g lychee (net weight ~ i used 560g of lychee to get 355g of lychee flesh)

食材

椰奶 375毫升＊这并非烘焙用的椰浆
淡奶油 200毫升
糖 60克
蛋黄 100克（约 5颗大蛋黄）
纯香草精 1小匙
椰子花糖 10克＊可用黄糖替代

荔枝肉 355克（净重～ 我用了 560克荔枝去皮去籽后才取出 355克荔枝肉）

Directions/做法

– process lychee in food processor. give it a few pulse. sieve the mixture, draining away excess juice. keep the bits of lychee flesh in a bowl, cling wrap and chill
荔枝肉摆入食物搅拌器，略搅拌数次。过筛，滤去多余的荔枝果汁儿。将筛上的荔枝肉放入容器，裹上保鲜膜冷藏、待用

– whisk egg yolk briefly
蛋黄略打散

– mix coconut milk, whipping cream and sugar in a saucepan. heat over medium low heat till sugar has totally dissolve (DO NOT BOIL). stir constantly
椰奶、淡奶油和糖放入锅中、以中小火加热，不停搅拌直到糖融化为止（不可沸腾）

– spoon a bit hot milk into egg yolk to temper it. whisk constantly. this is very important so that you don’t end up with scrambled eggs
取一点热奶加入蛋黄，快速、用尽儿搅拌。如搅拌不充足，蛋黄会因热奶关系变炒蛋哦！

– continue spooning milk into the yolk and whisking till you have added in about 100ml
继续勺入热奶，不停打散，直到加入约 100毫升的热奶

– pour the entire egg yolk batter back into the remaining milk, and continue whisking. blend in vanilla extract
将蛋黄糊倒入剩余的热奶，不停打散。拌入香草精

– warm the mixture over low heat, whisking constantly to prevent lumps until mixture has thicken
以上以小火加热，中间不停用打蛋器打散蛋黄糊，以避免其凝固成团。继续煮至奶糊变浓稠

– to check if mixture is thick enough, use a wooden spoon to coat the back of the spoon. if it coats properly without dripping, that means the mixture is ready
用木勺沾上奶糊。如奶糊可裹着木勺而不滴漏，就代表奶糊煮好了

– pour mixture into a bowl through a sieve, and immerse the bowl into an ice bath. stir in coconut flower sugar till it has dissolved and mixture has cooled
奶糊过筛至干净的容器中，将其容器浸入一碗冰水。拌入椰子花糖，搅拌至融化并奶糊冷却

– place a piece of cling wrap directly over the mixture and chill for at least 8 hours or overnight
直接在奶糊顶部盖上一层保鲜膜，冷藏自少 8小时或隔夜冷藏

– stir in lychee puree, and pour mixture into ice cream maker. freeze according to instructions and serve
拌入荔枝肉，将冰淇淋糊倒入冰淇淋机。根据家里机子的说明适当将冰淇淋冷冻、享用

– if you do not have an ice cream maker, pour mixture into a freezer safe bowl. freeze for a few hours, and just as the mixture is beginning to freeze around edges, remove from freezer. whisk mixture hard to remove the ice. repeat this process a few more times till you get a creamy texture
如家里没有冰淇淋机，也可将冰淇淋糊倒入适宜冷藏库用的容器。冷冻数小时，冰淇淋边缘开始冷冻时，将容器取出，使尽搅拌，将冻结的冰霜打散。此步骤重复数次，直到冰淇淋糊变顺滑为止

Personal notes/温馨小贴士:

– original recipe uses milk. i feel that the using of any “nutty” milk will also give this ice cream a better flavour.. i will also consider using macadamia milk
原食谱用了普通牛奶。我觉得要是用啥坚果类的奶也特美味。下次会考虑用夏威夷果仁奶