I was reminiscing on my first encounter with my now favorite fruit – lychee. I studied abroad in college (check out my blog post on ViewPoints blog for more about that adventure) and a few of us went to Munch, Germany for our first long weekend. There were three Russian ladies, two Aussies, and my American roommate and I. During a late night walk around Marienplatz, the two from Tasmania brought out a bag of this strange fruit I could have never imagined existed. Curious to learn more, then excitedly shared and instructed me how to open, pit, and enjoy this alien-like sweet treat. My world was forever changed. It is too bad they are hard to come by in the U.S. 😦
That was the same trip on which I was taught about Spaghetti Eis (ice cream shaped like spaghetti). Why you would be particularly interested in spaghetti shaped ice cream versus another dish, I cannot be certain. It is a really neat concept though, and I thoroughly enjoy the illusion.
Reminiscing on the ice cream bar I sponsored for a friend, the creamy lychee ice cream made without the ice cream machine was the runner up. Comparing both the lychee made with the ice cream maker and the one without drew opinions out of everyone. With a 50/50 draw between the two, I brought the same dishes to my family, then to my colleagues. The results were that everyone had a favorite. Each person knew they liked one over the other but “both were good.” My husband pin-pointed that the chunks really made the difference. If you got a bite without a chunk, the unique lychee flavor was less strong, and less fun.
This was a puzzle. Was it solely preference? Did the machine make such a difference in texture? How did the ingredients impact the choice? 3a: Made with the machine, the cream was heated, cooled, then frozen to temper the eggs.
3b: This subtly sweet cream was whipped without eggs and without an ice cream maker. In order to make the ice cream without cooking the cream, you really must use condensed milk. I did not have any on hand, so I made some. Not as easy as I thought, but the result was fine on the first go. If in doubt of your self, just make a larger batch and you will be fine.
When considering the sugar to use for your condensed milk, most not-artificial sweeteners work well for a majority of ice creams. However, I would recommend for Lychee ice, to use white sugar. Try brown sugar, maple syrup, fruit based sugars another time, or only if you are adhering to a specific diet. If you are careful and watch your milk and sugar, you can simmer on a medium-low heat for less than 40 minutes, or as little as 30 minutes. I would not recommend this for your first time. You will know it is ready when the color resembles a pale banana pudding and has the consistency of a watery, off-brand syrup. The condensed milk will cover your spoon in a thin layer but will also willingly slide right off.
(Bonus Take-Home Tip) If you are planning to make the whipping cream for anything other than ice cream, I recommend adding some cream of tartar because it will help keep it from returning to liquid as quickly. Years ago when I scoured the grocery for cream of tartar, I had no idea what I was looking for and after asking the man restocking, with no avail, I thought it must not exist. Through persistence, I did find it and just now I quickly looked to verify this wasn’t the same tin I got long ago. Cream of tartar isn’t something I find use for very often. Why did I buy it in the first place? Well if this was the same container, at least it hasn’t expired yet.
Both versions of ice cream had about the same amount of lychee puree, though 3a had a bit more of the syrup.
You’ll have to try them both and let me know what you think!
Food of the Month 