Appon's Thai Food Recipes

« Farmers Lunch ( Kao Hur Bi Thong ) | Main | Spicy Ginger Salmon on Pak Choi ( Salmon Nung Pug Gwang Tung ) »

Ginger & Lychee Ice Cream ( I Tim Lin Cee King )


The ginger in this ice cream recipe creates a nice bite that contrasts well with the sweetness of the lychees. I sometime double up the ginger if the ice cream is going to be used to mild fruit, for example if you serve it with baked pears, then you can double up the ginger to add a bigger bite.

5 gms Ginger Root
250 gms Lychees in Syrup (Half a Tin)
200 ml Double Cream (35% fat)
2 Eggs Yolks
75 gms Sugar
100 ml Milk or Evaporated Milk

1. In a food processor, blend the ginger root and lychees & syrup together.
2. Then whisk the cream and milk together with an electric whisk.
3. Mix the egg yolks and sugar together, add the cream and the lychee mix, and take to a bain marie (a pan inside a second pan of boiling water).
4. Keep heating and stirring to bring the liquid to just short of boil and keep it there for 3-4 minutes. This is to cook through the egg.
5. Leave to cool, then place in the freezer.
6. Remove 2-3 times and whisk it again to break up the ice crystals when they form.
7. When serving remove it one last time and blend it.

Content Copyright 2004-2015 All rights reserved.


This page contains a single entry from the blog posted on September 24, 2006 12:16 PM.

The previous post in this blog was Farmers Lunch ( Kao Hur Bi Thong ).

The next post in this blog is Spicy Ginger Salmon on Pak Choi ( Salmon Nung Pug Gwang Tung ).

Many more can be found on the main index page or by looking through the archives.