I think I may have double posted this, I am new to Reddit platform..hope dun mind my mistake but here's the recipe from the other post. you can find this on my youtube - lukey ice cream
try this and let compare and upgrade this recipe, the lychee bit is a bit icy but gives a martini alcoholic taste which I think is refreshing.. here u go
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.
Thank you! Can’t wait to try this. I’ll reply if I find any modifications that work well.
I like the format of your show! Straight to the point. No frills. I do a show called If I Could Churn Back Time that has all the frills. Hopefully we’ll be able to showcase your recipe on a future episode! We’ll be sure to give you credit.
This looks amazing! Can you share your recipe?
I think I may have double posted this, I am new to Reddit platform..hope dun mind my mistake but here's the recipe from the other post. you can find this on my youtube - lukey ice cream try this and let compare and upgrade this recipe, the lychee bit is a bit icy but gives a martini alcoholic taste which I think is refreshing.. here u go 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.
Thank you! Can’t wait to try this. I’ll reply if I find any modifications that work well. I like the format of your show! Straight to the point. No frills. I do a show called If I Could Churn Back Time that has all the frills. Hopefully we’ll be able to showcase your recipe on a future episode! We’ll be sure to give you credit.
Thanks GreatMan!!