Lychee and Ginger Ice Cream

  • Active Time 10m
  • Total Time 12h 20m

Serves 8-10

Southern fruits have always been northern luxuries, and the dainty and exotic lychee, cultivated in southern China since 1700 BC, has quite a history. Stories of the extravagant favorite concubine of an emperor of the Tang dynasty (AD 618-906) tell of relays of exhausted horsemen bringing fresh lychees packed in ice from the South to Changan (now Xian), the capital, to indulge her passion for them.
The flesh of the lychee is a translucent pearly white with a texture and flavor similar to a large luscious grape. In this recipe an ancient fruit is married to an ancient recipe - surprisingly, the making of ice cream in China goes back more than 3,000 years.

ingredients

  • 3 egg whites
  • 1 1/4 cups sugar
  • 2 cups heavy cream
  • 1 1/4 pound can lychees, drained and roughly chopped
  • 1 cup chopped crystallized (sweet) stem ginger in syrup
  • Grated zest of 1 orange, for garnish

directions

Beat the egg whites until thick, gradually add the sugar and beat until stiff peaks form. Add the cream and continue beating until the mixture is thick and creamy.

Add 2 teaspoons of the ginger syrup into the chopped lychees. Gently mix the lychees and ginger into the ice cream mixture and pour into a large (2-qt) flat dish. Cover and freeze. When almost set, take out, beat again, then return to the freezer to set overnight.

One hour before serving, place the ice cream in the refrigerator to soften a little. Garnish with the orange zest.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2610

nutrition information per serving

357 calories; 18g total fat; 65mg cholesterol; 42mg sodium; 50g carbohydrates; 0g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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