Litchi Five Spice Ice Cream
Chinese New Year popular ice cream!
Yield
6 servingsPrep
5 minCook
3 1/12 hrsReady
2 1/6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 3 | large |
eggs
|
|
| ¼ | teaspoon |
chinese five spice powder
|
*
|
| 2 ½ | cups |
milk
or low-fat, non-fat |
|
| 1 ¾ | cups |
syrup
drained chilled whole pitted litchis |
|
| 1 ½ | cups |
heavy whipping cream
chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 3 | large |
eggs
|
|
| 1.3 | ml |
chinese five spice powder
|
*
|
| 591 | ml |
milk
or low-fat, non-fat |
|
| 414 | ml |
syrup
drained chilled whole pitted litchis |
|
| 355 | ml |
heavy whipping cream
chilled |
|
Directions
In a heatproof bowl whisk together sugar, cornstarch, eggs, five-spice powder, and a pinch salt until combined well.
In a heavy saucepan heat milk just to a boil and add in a slow stream to egg mixture, whisking.
Transfer custard to pan and bring to a boil over moderate heat, whisking constantly.
Boil custard gently, whisking, 1 minute.
Remove pan from heat and cool custard, stirring occasionally. Chill custard, covered.
Until cold, about 3 hours.
In a blender pure litchis with ½ cup cream and stir into custard with remaining cup cream.
Freeze custard in an ice-cream maker.
Ice cream may be made 1 week ahead.
