Comments

18 6 / 2012

I looked at several recipes and couldn’t decide if I should puree the lychees into the base, or infuse them. One recipe even suggested boiling the lychees first - I tried this but I didn’t like the boiled lychee flavor. In the end, I pureed and steeped the lychees overnight in the cooked base, and then strained out the pulp before churning to keep a smooth and creamy texture. The raspberry flavor extract boosts the lychee flavor really nicely.
PHOTO

I looked at several recipes and couldn’t decide if I should puree the lychees into the base, or infuse them. One recipe even suggested boiling the lychees first - I tried this but I didn’t like the boiled lychee flavor. In the end, I pureed and steeped the lychees overnight in the cooked base, and then strained out the pulp before churning to keep a smooth and creamy texture. The raspberry flavor extract boosts the lychee flavor really nicely.

PHOTO