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Lychee and Ginger Ice Cream

Source: The Heritage of Chinese Cooking
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Active Time:  10 Minutes
Total Time:  12 Hours 20 Minutes
  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.
3 egg whites
1 1/4 cups sugar
2 cups heavy cream
1 1/4 lb can lychees, drained and roughly chopped
1 cup chopped crystallized (sweet) stem ginger in syrup
Grated zest of 1 orange, for garnish
Lychee and Ginger Ice Cream Recipe at
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8-10
Calories: 357
Fat. Total: 18g
Protein: 2g
Carbohydrates, Total: 50g
Sodium: 42mg
% Cal. from Fat: 45%
Cholesterol: 65mg
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