IMG_9292realize 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…

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


IMG_9298375ml 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)


IMG_9301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)


– 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

– whisk egg yolk briefly

– 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

– 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

– 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

– warm the mixture over low heat, whisking constantly to prevent lumps until mixture has thicken

– 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

– 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

– 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

– 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

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


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