Green Tea Lychee Ice Cream

Lychee, if you’ve never had it, is an interesting little fruit that has a floral-like taste.

Michael is the one who picked up canned lychees with ice cream in mind, but he wasn’t around to experience it. Before Michael left for Chicago, we explored Hong Kong Market in Columbia. I usually go to Chong’s Oriental Market because it’s walkable from my house and where I work. Hong Kong Market is on the edge of town, but it is bigger, has a more options and is less expensive.

Anyway, we never got around to making lychee ice cream while Michael was still in town. A few weeks later, I decided to pair it with matcha (green tea) my sister brought home from Japan. I love the green tea ice cream at Sparky’s, and I’d been thinking about making matcha-mango ice cream until remembering the lychees that needed to be used.

The lychees gave the green tea a new dimension. Like I said, I find them to be almost floral. The flavors together make a nice, light finish to a meal or a not-too-sweet afternoon dessert.

It is National Ice Cream Month in the U.S., but of course we welcome everyone to celebrate with us. Any suggestions for new flavors we should create?



Green Tea Lychee Ice Cream

Modified from David Lebovitz‘s Green Tea Ice Cream in The Perfect Scoop

  • 3 cups half and half
  • 3/4 cup sugar
  • 4 teaspoons matcha green tea powder
  • 4 egg yolks (Lebovitz uses 6, which just seems like so much, although using more makes the ice cream richer and more custardy)
  • 20 oz lychees, canned and seeded
  • pinch of salt

Warm a cup of half and half, sugar and salt in a saucepan. Pour the rest of the half and half in a large bowl and whisk in the green tea powder. Set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks and slowly pour the warm mixture, whisking constantly. Scrape the warmed egg yolks back into the saucepan and stir constantly over medium heat with a heatproof spatula until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir into the cream. Whisk vigorously until the custard is frothy and the green tea powder is disolved.

Puree the lychee with a splash of milk or half and half. Press through the strainer and stir into custard mixture. Allow to cool completely before freezing according to your ice cream maker’s instructions.

9 Replies to “Green Tea Lychee Ice Cream”

  1. Having never had lychees or anything made with matcha powder I can’t even imagine what this tastes like, but I would certainly give it a try~! It’s a long way from a peanut buster parfait lol 🙂 Thanks for stopping by my ice cream social! With all the ice cream at my house right now I will be eating a bowl a night for the whole month of ice cream!

  2. yum. i love all things lychee…especially ice cream. i just had an iced green tea with canned lychees in it. so good. its funny that your sister got that green tea powder in japan cus the packaging is korean.

  3. I’m helping the folks at Matcha Source Green Tea (www.matchasource.com) introduce their products to bloggers. I really enjoyed your post, which is why I contacted you. If you send us an email at lewis@matchasource.com or info@matchasource.com, we can consider sending some complimentary products. A blog post about us would really be much appreciated. Thanks again for all your help

    –Lewis

  4. The lychee has a history and cultivation going back as far as 2000 BC according to records in China. Cultivation began in the area of southern China, Malaysia, and Vietnam. Wild trees still grow in parts of southern China and on Hainan Island. There are many stories of the fruit’s use as a delicacy in the Chinese Imperial Court. It was first described and introduced to the west in 1782.*-^^

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  5. Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent.`,'”

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