So lately, I’ve been on this ice cream craze. This craze consists of making small batches of ice cream with whatever ingredients I can find to flavor it with. For instance, yesterday, I was about to make another batch with pineapple, since I saw the fresh pineapple in the fridge, but didn’t end up using it because I thought it might taste weird… opted for plain vanilla instead.
Mango Ice Cream
Probably have made about 3 different flavors within the past week or so… started off with mango (found a container of frozen mango puree in the freezer), then lychee (found 2 giant bags of lychees in the fridge), and lastly, vanilla (b/c pineapple just sounded strange). There are a number of different recipes out there and as I mentioned before, most have 5 ingredients or less because some don’t even call for eggs. I find that without egg yolks, the consistency and texture of the ice cream is more like a cross between ice cream and sorbet…. is that a sherbet? Not too sure… but the texture without eggs is a little more icy and less creamy. It also ends up tasting lighter, because there isn’t that same heavy and rich ‘coating of the tongue’ sensation, that most expensive ice creams deliver. Guess it all depends on what you prefer. I personally don’t like that heavy richness and prefer lighter sorbets or ice milk type desserts.
Out of the three flavors, I really liked the lychee ice cream-cross-sorbet the most. Lychees are awesome to begin with, but also because it turned out very light on the tongue with a mild lychee flavor and chunks of fruit…. think creamy sorbet. Yum.
Lychee Ice Cream
1 Can lychee + syrup
1 cup fresh lychee
Drain syrup from canned lychee and set aside. Blend or dice lychee fruit into small chunks.
Measure diced lychee + syrup, and add half that amount of coffee cream (2:1 ratio)
Chill for a couple of hours in the refrigerator. Freeze according to manufacturers instructions.
For this particular recipe, I used less coffee cream because I was worried that the lychee flavor might be lost or overpowered by the cream. This ratio of less cream to lychee syrup also helped create the lightness of a sorbet, however, if you want more of an ice cream texture, maybe try adding more cream (1:1 or 1:2 ratio of lychee to cream) or egg yolks to create a richer, creamier product. Experiment because either way, anything with sugar and cream tastes good! You know I’m right.
Do you want to go out and buy an ice cream maker now?