Lychee and Strawberry Ice Cream
4 servings
540 minutes
Lychee and strawberry ice cream is a delicate, refreshing dessert that combines the exotic sweetness of lychee with the bright tartness of strawberries. This recipe embodies the elegance of European cuisine and highlights the art of fruit pairing. Lychee, known for its refined aroma, harmoniously complements strawberries, while the light spiciness of ginger and freshness of lime add layers of flavor to the dessert. The preparation creates an airy, granulated texture reminiscent of sorbet. Ideal for a summer evening when you're craving something light, cooling, and unusual. Served in small cups or plates, it perfectly complements an exquisite dinner or becomes the main decoration of a fruit feast.
1
Remove lychee from the jar, keeping the juice, and send it to the blender with strawberries. Turn into puree, then strain through a fine sieve.
- Lychee: 500 g
- Strawberry: 1 kg
2
Mix grated ginger and sugar with lychee juice and lime juice, and simmer on low heat for ten minutes. Combine the syrup with strawberry and lychee puree and cool.
- Ginger: 50 g
- Sugar: 50 g
- Lime: 2 pieces
3
Transfer the puree to a deep baking dish and place it in the freezer. After about two hours, use a fork to prevent the puree from freezing and turn the contents into a kind of icy porridge.
- Strawberry: 1 kg
- Lychee: 500 g
4
Repeat this procedure every two hours. Serve the result on small plates or in glasses.
- Strawberry: 1 kg
- Lychee: 500 g