Lychees Ice Cream With And Without Frangelico Or Amaretto Food

LYCHEES & ICE CREAM (WITH AND WITHOUT FRANGELICO OR AMARETTO

Steps:

• So simple!
• Place ice cream in a dish.
• Top with a few lychees.
• Drizzle with Frangelico or Amaretto (or lychee juice).
• ENJOY!

LYCHEE ICE CREAM

Steps:

• Drain the lychees, reserving their syrup.
• Coarsely chop the lychee then combine all ingredients including the reserved syrup.
• Freeze according to the directions for your ice cream maker.

FRANGELICO

Steps:

• Preheat oven to 350 F.
• Shell hazelnuts.
• Coarsely chop hazelnuts and place them on a baking sheet in the oven for 10-15 minutes.
• Remove from oven and place in an aging container.
• Stir in dries angelica root, vanilla bean, vodka and almond extract.
• Cap and let age for 1 month in a cool, dark place, shaking occasionally.
• After aging, pour through fine mesh strainer into a large bowl.
• Rinse out the aging container.
• Place cloth bag or triple cheesecloth inside large funnel.
• Place funnel over aging container, and pour liqueur through.
• In medium saucepan, combine sugar and water; bring to boil.
• Immediately reduce heat and simmer for a few minutes, stirring to dissolve sugar completely.
• Let cool.
• When sugar syrup has cooled, add to aging container, stirring well to combine.
• Cap and let age 3 months.
• After second aging, re-strain through cloth or paper coffee filters until desired clarity is reached.
• Stir in glycerine and food coloring, if desired.
• Let age 2 more months before serving.

FRANGELICO ICE CREAM (HAZELNUT)

Steps:

• Combine cream, milk, honey and sugar in a large pan.
• Cook, sitrring, over medium heat, until sugar dissolves and mixture starts to come to a simmer.
• Remove from heat.
• Whisk egg yolks in a bowl, then whisk in a small amount of the hot milk mixture.
• Whisk in another small amount the milk mixture, then combine the two mixtures back ni the pan.
• Stir and cook over medium heat until it begins to thicken slightly- it is ready when you can take a spoon, swipe your finger down the back, and leave a line; approximately 2 minutes (DO NOT BOIL!).
• Pour mixture into a mesh strainer set over a large bowl.
• Transfer to a covered pitcher and chill until very cold in the fridge, at least 4 hours.
• Prepare your ice cream machine according to manufacturer's directions.
• Pour chilled batter into the ice cream machine and freeze according to manufacturer's instructions.
• Once ftreezing cycle is complete, ice cream will still be fairly soft- transfer to a freezer safe, airtight container and let ripen in the real freezer until firm, about 2 hours.
• Keeps in freezer for up to 3 days.

FRANGELICO ICE CREAM

Steps:

• Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer.