Pierre Hermé’s famous Ispahan dessert is not available in the United States. I did get to try one last year in Tokyo. Since then I often find myself daydreaming about the magical combination of rose, lychee, and raspberry.

Below is a recipe for Ispahan ice cream. I made it last weekend and it turned out great!

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Prepare your ice cream maker (mine has a detachable bowl that has to freeze overnight).

Over low heat, stir 8 egg yolks and 3/4 cup sugar until the yolks coat the back of the spoon. Pour into a bowl and chill this in the fridge.

Warm 1 cup of raspberries in a sauce pan with 2 tablespoons of sugar until sugar dissolves. Pour into a bowl and chill in the fridge.

Chop up one cup of lychees and set aside.

When yolks and raspberries are no longer warm, pour 2 cups of heavy cream, 1 cup of whole milk, the yolk mixture, a pinch of salt, and 2 tablespoons of rose water into the ice cream maker and let it mix for at least 10 minutes.

When the ice cream is starting to set, mix in lychees. Stir in raspberries and sauce, making a swirl. Transfer to a tightly sealed container and freeze overnight before serving!

Enjoy! And please like me on Chinook Olive Facebook!

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