So, not everyone fell in love with Lynda and Larry, who during a chance meeting, discovered they each had an unusual affinity for Lychees. I do hope, however, you gave my lychee ice cream recipe a try – it truly is delicious.
Just a note; I shared my delectable treat with a few culinary friends, and while their responses were positive, one of my chefs told me I had actually prepared a sorbet. “No,” I replied, “it’s ice cream.” “Nope,” he said smiling, “it’s not creamy enough to be considered ice cream.” It was true, though smooth and sweet, with the succulent tone of lychee and a few high notes provided by the fresh lime zest and grated ginger, my concoction was not terribly rich and creamy.
“You didn’t add enough sugar,” my wise-sage of a pastry chef continued. “I didn’t use any sugar.” I replied proudly. “I used honey. And not much of that, since lychee are so sweet on their own. “ Chef “L” (his name really does begin with the letter L, I’m not making this up) went on to explain a good dose of sugar works to reduce the ice crystals, while acting as a stabilizer when churning. I can use honey, sugar even corn syrup, but no matter which sweetener I chose, if the desired outcome is ice cream and not sorbet, I need to be a bit more generous. Next time I prepare my lychee ice cream I will indeed add an additional ¼ cup honey – for a creamy, velvety outcome.