Homemade Lychee Martini Ice Cream

 

Welcome to LUKEY ICE CREAM! Today's recipe is an easy and simple step-by-step guide to making lychee martini ice cream at home. I am using a can of lychee, but if you can get fresh lychee that will be great. The lychee will be split into half puree and half bits pieces of lychee. There will be 3 tbsp of vodka and 3 tbsp of martini, so we can reduce the sugar if not the ice cream may not harden. Recipe Ingredients 1 can lychee (puree and bit pieces) 150ml whole milk 300ml whipping cream 80g raw sugar 1 tsp vanilla paste 4 egg yolks Instructions Cut 1 can of lychee into bit pieces and soak in 3 tbsp of vodka and 3 tbsp of martini and store in the chiller overnight. Combine milk and cream and heat on top of the stove over medium until simmer but not boiling, remove from heat, and set aside. In a medium bowl combine and whisk the 4 egg yolks and 80g raw sugar well for about 3 minutes until the mixture is pale and fluffy. Whisking constantly, add about 1/2 cup of the hot milk slowly to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another 1/2 cup and make sure it is well blended with the egg yolk mixture. Finally, add the egg and milk mixture back to the saucepan of milk and cream. Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point, you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. The temperature should be between 80-85 C. Do not boil or the mixture may curdle. Remove from heat, let it cool then strain it through a fine sieve into a container. Stir in the vanilla paste. Let cool to room temperature and cover with cling wrap and chill the custard for a minimum of 4 hours or overnight. When the custard mixture is completely chilled, start the ice cream maker for 5-10 minutes to chill the chamber. Stir custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes like soft-serve ice cream. Puree 1/2 of the lychee mixture before putting it into churning ice cream. Add in lychee puree and bit pieces and churn for 5 more minutes. Transfer the ice cream quickly to a chilled container or paper ice cream container. Stir well so that bit pieces of lychee are well distributed. Place the container in your refrigerator freezer for several hours(4 hours) or preferably overnight before serving. Equipment and ingredients used Cuisinart ICE100 Lychee Vodka Martini® Vanilla paste Kitchen equipment Kindly comment if you have a better recipe or ways of making better ice cream at home. Please subscribe if you like our content. Thank you!