This weeks flavor is a guest post from another avid ice cream maker in my family: Uncle Jim

Upon arriving at our vacation home in Volcano Village, Hawaii, I found a bunch of lychee, a Chinese fruit that grows on trees in yards and gardens in Hawaii, that were delivered by a friend.  I used them to make lychee ice cream by starting out with a jam recipe and incorporating it into a simple, all-purpose  ice cream recipe developed by my buddy Peter.  

First, make the jam.

12 oz lychee, peeled and deseeded;
6 oz white sugar;
1 tsp Jack Daniels Bourbon (my secret added ingredient whenever I cook); and
1 lime.

Blend the lychee in a food processor into small chunks and liquid.
Put blended lychee in a pot with the sugar, bourbon and lime juice squeezed from the lime.
Put the lime in a linen bag, tie, and add to pot.
Cook over medium heat while stirring for about 15 minutes or until the temperature reaches 220 degrees.
Remove from heat.
Remove bag of squeezed lime.
Let cool to room temperature, then store in a jar in the refrigerator until needed for ice cream.

Second, make the ice cream.

1 quart half & half milk;
1 cup brown sugar;
½ cup white sugar;
2 egg yolks; and
Lychee jam mix.


Add all ingredients to a mixing bowl.  Whisk until sugar is dissolved.  Store in refrigerator for one hour.  Make your ice cream per your ice cream maker’s instructions.  Ideally, have a glass container, chilled to freezing, ready to hold your finished ice cream.  Put in the freezer for at least one hour before serving.  Enjoy!


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