No Churn Lychee and Raspberry Swirl Ice Cream Best Lick! 2008 Ice Cream Contest Entry #17
Ice Cream Chef: Sandy of Five Spice Duck
What inspired this recipe? Recently I purchased a copy of Nigella Lawson’s latest book and found a very simple and delicious recipe for no churn pomegranate ice cream. With some of her inspiration, I created my own unique recipe with an exotic blend of lychees, black raspberry liquor and luscious pears soaked in Merlot.
Tastetester comments and full recipe after the jump. Take a look, then vote here!
Tastetester Comments: “Ooooh, I love how everything melts together in my mouth. Delicious!” made by a neighbor
No Churn Lychee and Raspberry Swirl Ice Cream with Merlot Poached Pears
1/4 cup of fresh or canned lychee juice
1/4 cup of Chambord black raspberry liquor
1 crushed pear (preferably a ripe Taylor’s Gold or Bosc)
8 ounces of mascarpone cheese
2 cups of heavy cream
1/3 cup of powdered sugar
For Merlot Poached Pears
3-4 ripe pears
a bottle of your favorite merlot
Crush one ripe pear using a grater or processor and collect all the pulp and juice into a measuring cup. Add to the pear 1/4 cup of Chambord black raspberry liquor and 1/4 cup of fresh or canned lychee juice. You can go with either fresh or canned, I find that the canned lychee juice has more sweetness and flavor.
Stir all ingredients together and place into a large bowl or stand mixer bowl. Add heavy cream and mascarpone cheese and whisk until soft peaks form.
Mix in fresh raspberries and spoon the ice cream into a plastic container with a fitted lid.
Top the ice cream with pieces of dark chocolate and freeze for at least 5 hours or overnight.
Peel pears, cut each in half and remove the core using a melon ball scooper. Place them in a saucepan and pour a bottle of merlot over pears until they are fully immersed in wine. You can add a 1/2 cup of orange juice to add more flavor to the wine, but the merlot alone is just fine. Add 1/2 cup of granulated sugar and heat to a simmer.
Cook pears until they become soft, approximately 30 minutes.
For serving, allow the ice cream to soften for 5-10 minutes at room temperature.
Add a poached pear to the ice cream dish and add several spoonfuls of the merlot syrup. Add ice cream to the center of the pear and top the ice cream with lychees and rasbperries.
It’s wondeful to add the ice cream to a warm poached pear.
Contest InformationGo here for the full scoop on the Best Lick! 2008 contest, including prizes, rules, and entry form. Submission closes the evening of August 18th. Get your ice cream maker going!
The Entries So FarHere’s a list of all the entries so far. Click the thumbnail to go to the entry.
• Roasted Apricot Ice Cream with Almond Praline Ripple
• Chocolate Gelato with Salted Caramel Pecans
• Coconut Peach Ice Cream with Toasted Almonds
• Cinnamon Raisin Bagel Ice Cream
• Blueberry Brie Tart Ice Cream
• Grape Ice Cream
• Basil Infused Ginger and Cinnamon Ice Cream
• Rosemary-Lime Sparkle Ice Cream
• Mango Lassi Frozen Yogurt with Pistachio Biscotti Bits
• Visions of Sugar Plum Ice Cream
• Cherry Cheesecake Ice Cream
• Apple Chardonnay Ice Cream with Bulgarian Sheep Cheese
• Mint Raspberry with a Chocolate Swirl
• Spice Cream with a Twist
• Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Reduction
• Pink Lemonade Ice Cream
• No Churn Lychee and Raspberry Swirl Ice Cream with Merlot Poached Pears
(Images: Ice Cream Chef: Sandy of Five Spice Duck)