Ispahan Ice Cream

Ispahan — named after a translucent pink variety of Damask Rose — is a flavor combination popularized by French Macaron Deity, Pierre Hermé. In its most basic form, Ispahan is a blend of rose and raspberry. His most straightforward "Ispahan," creations stand on these two notes alone. The Sablé is a good example, where the flavor of its base recipe — butter and salt — is enough to carry it when prepared correctly, and additional flavors have to added carefully.

This ice cream incorporates the complete Ispahan trinity. Rose, raspberry, and lychee. Lychee bridges the gaps between rose and raspberry. It's both floral and acidic, tasting a bit like a grape soaked in elderflower cordial. This ice cream is basically perfect. That's what I'm getting at.

Ingredients

• 2 cans Lychees in Heavy Syrup, Drained
• 40 oz Frozen Raspberries
• 5 1/2 oz Granulated White Sugar
• 1/8 tsp Diamond Crystal Kosher Salt
• 14 oz Cold Heavy Cream
• 1 tbsp Rose Water
• 1 tsp St. Germaine Elderflower Liqueur (Elderflower Cordial will work)

Directions

1. In a 13"x9" glass baking dish, toss together the lychees, raspberries, sugar, and salt. Bake in a preheated 375ºF oven for about 35 minutes, stirring every 10 minutes. Remove from the oven once the fruit is softened and giving up its juices.
2. Using a fine mesh sieve, strain the fruit into a saucepan, pushing as much of the fruit through the mesh as possible. You can discard the remaining pulp and seeds.
3. Simmer the juice in the saucepan over medium heat until thick, and reduced to about 1 2/3 cups (16oz.) This usually takes about 20 minutes, but it can vary so watch it carefully and make sure to stir every couple of minutes.
4. Remove from the heat, and whisk in the cream, juice, rose water, and St. Germaine. Cover and chill at least four hours, though overnight is better. It will keep in the refrigerator for up to a week, if you need to pause after this step.
5. Once the batter is cold, churn according to your ice cream maker's instructions.