2. Ladle half of the hot cream mixture into the egg mixture, whisking, then pour this mixture into the saucepan with the remaining cream mixture, whisking. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine-mesh sieve set over a bowl. Let cool, stirring occasionally, then cover and refrigerate until very cold, at least 4 hours. 3. Churn in an ice cream maker according to the manufacturer’s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
black sesame
lychee
Many Chinatown scoop shops have a version of this flavor on the menu. Black sesame tastes pleasantly earthy, ideal for those who like their desserts a little less sweet.
This fruit makes for a sweet floral ice cream or sorbet—and it’s a perfect match for strawberries.
STRAWBERRY-LYCHEE SORBET ACTIVE: 35 min l TOTAL: 2½ hr (plus 4 hr freezing) MAKES: about 1 quart
1 2 1 2 ¼
20-ounce can lychees in syrup, drained, liquid reserved (about 1½ cups) pounds strawberries, hulled cup sugar teaspoons fresh lemon juice teaspoon salt
1. Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about ½ cup), 8 to 12 minutes. Let cool completely. 2. Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour. 3. Churn in an ice cream maker according to the manufacturer’s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
JULY/AUGUST 2022
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FOOD NETWORK MAGAZINE
89
