This lychee rose gelato is delicately floral, intensely fragrant, and surprisingly refreshing. The lychee brings juicy tropical sweetness, while rose petal jam adds an elegant aroma without overwhelming the fruit.

Ingredients

Gelato Base:

• 340 g whole milk
• 105 g heavy cream
• 40 g rose petal jam, Chinese-style rose jam preferred
• 15 g skim milk powder
• 6 g tapioca starch
• 25-30 g granulated sugar, adjusted according to the sweetness of the lychee and rose jam
• 3 g gelatin sheets, softened in cold water

Lychee:

• 120 g lychee puree, from fresh, frozen, or canned lychees

Instructions

1. Soften the gelatin sheets in cold water.

2. In a saucepan, whisk together the skim milk powder, tapioca starch, and sugar. Add the whole milk, heavy cream, and rose petal jam, then whisk until completely smooth.

3. Cook over medium heat, stirring constantly. As soon as the mixture thickens slightly and lightly coats the back of a spatula, remove it from the heat and continue stirring for about 1 minute.

4. When the mixture cools to approximately 70°C (158°F), add the softened gelatin sheets and stir until fully dissolved.

5. Transfer the base to a container. Press plastic wrap directly onto the surface and refrigerate for at least 6 hours, preferably overnight.

6. Blend the lychee flesh into a smooth puree. Once the gelato base is fully chilled, gently mix in the lychee puree until just combined. Do not overmix, especially when using an immersion blender.

7. Pour the mixture into an ice cream maker (premium option or standard option). Churn according to the manufacturer’s instructions until it reaches a soft gelato consistency.

8. Transfer to a storage container and press plastic wrap directly onto the surface. Freeze for at least 2 hours before serving.

Notes

• Fresh, frozen, or canned lychees all work well. The canned lychees linked above are similar to what I used.
• Choose a rose jam with a clean ingredient list and a natural rose aroma. Generally, the higher the rose petal content, the better the flavor.
• Do not omit the skim milk powder or substitute it with additional whole milk, as it plays an important role in the texture and body of the gelato.
• Tapioca starch contributes to the signature smooth, stretchy gelato texture.
• Gelatin and tapioca starch may be replaced with a commercial stabilizer blend if preferred.
• If using canned lychees packed in syrup, reduce the sugar accordingly.
• When blending the lychee puree into the gelato base, avoid excessive mixing. Over-blending can incorporate too much air and alter the final texture.
• I love using this ice cream scoop. It makes a huge difference compared with other brands, especially when scooping dense gelato straight from the freezer.

Flavor Profile

Delicately floral, intensely fragrant, and surprisingly refreshing.

The lychee provides juicy tropical sweetness, while the rose adds an elegant floral aroma without overwhelming the fruit. The result is a creamy gelato that tastes like a cross between fresh lychee, Turkish delight, and a bouquet of roses.