GB
Chief Eating Officer
The thanks goes to MexicoKaren. I just commented on the recipe. She was the one who posted it.
Lychees, anyone?
- Thread starter MexicoKaren
- Start date
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attie
Sous Chef
My mistake, sorry MexicoKaren
kitchenelf
Chef Extraordinaire
I LOVE fresh Lychee Nuts!!!!!!!!!!!!!!!! It was the first thing I ate after having 12+ straight hours of food poisoning in Thailand. After 3 days I could finally sit up and eat these. We can't get them here and I am so jealous you can surely see my green from this far away! 
OP
OP
MexicoKaren
Head Chef
If they are very ripe, the seeds will come out easily. If not, it is a bit of a struggle. I think if you make a cut horizontally (around the middle, perpendicular to the seed), you might be able to slip the seed out easier. They are a challenge, but they are worth it!
attie
Sous Chef
That's no good Kitchenelf, if any of you people are travelling to Asia and want to extend further south to us, we have extremely cheap airfares to and from there as well as cheap internal flights nowdays.
Welcome To Tiger Airways
Cheap flights - Jetstar
Just book well ahead
Welcome To Tiger Airways
Cheap flights - Jetstar
Just book well ahead
attie
Sous Chef
Thanks Karen
I love Lychees. You are indeed lucky to have easy access to them. I don't find them much (fresh ones) in Chicago and when I do they are pretty pricey and not the best.
In any case the best thing you can make with lychees is lychee icecream. It's one of my absolute favorite and is widely popular in Asia. I make it sometimes with canned lychees (after draining the liquid). Try it and you will not be disappointed.
One large pint of heavy cream
One large pint of half and half
Sugar to taste
Chopped lychees (roughly pulsed in a food processor not totally mushed)
Cook the cream and half and half and sugar on stove top until the mixture is nice and thick. Allow it too cool. Now stir in the chopped lychees and mix well. Pour into an airtight container and place in the freezer.
After two hours, remove the container and stir the contents to break any ice crystals. Place one more time for another 2-3 hours. Remove and repeat the process of breaking ice crystals. Now put a seran wrap on the surface of the liquid, close the container and forget about it.
Remove it 30 minutes prior to serving.
It's super yummy and a perfect dessert for a summer BBQ party.
We make this and kulfi (another rich Indian icecream) and both of these go over well with our audience.
In any case the best thing you can make with lychees is lychee icecream. It's one of my absolute favorite and is widely popular in Asia. I make it sometimes with canned lychees (after draining the liquid). Try it and you will not be disappointed.
One large pint of heavy cream
One large pint of half and half
Sugar to taste
Chopped lychees (roughly pulsed in a food processor not totally mushed)
Cook the cream and half and half and sugar on stove top until the mixture is nice and thick. Allow it too cool. Now stir in the chopped lychees and mix well. Pour into an airtight container and place in the freezer.
After two hours, remove the container and stir the contents to break any ice crystals. Place one more time for another 2-3 hours. Remove and repeat the process of breaking ice crystals. Now put a seran wrap on the surface of the liquid, close the container and forget about it.
Remove it 30 minutes prior to serving.
It's super yummy and a perfect dessert for a summer BBQ party.
We make this and kulfi (another rich Indian icecream) and both of these go over well with our audience.
OP
OP
MexicoKaren
Head Chef
Thanks for a wonderful idea, Yakuta! Do you suppose I could just use my ice cream freezer? Sounds delicious...I'll try it right away.
Looks interesting... I have heard of them, seen them, but would not be able to identify the fruit to the name. Actually the folks across the street have some sort of fruiting tree that looks similar. (I will have to take a closer look next time.) Last year when this tree fruited, the neighbors that live next to them were picking the tree clean!
