Monday, September 5, 2016

Fresh Lychee Ice Cream

Fresh Lychee - 15 - 16,
Condensed milk - 1/3 cup,
Whipping Cream - 1 cup,
Vanilla essence - 1/8 tsp.

Wash and dry lychees.

Peel off the skin and deseed lychees.

Grind lychee pieces and keep it aside.

Whip chilled heavy whipping cream in a large mixing bowl till it gets soft peak.

Now fold in lychee pulp along with condensed milk and vanilla essence into the whipped cream.

Transfer the mixture into a freezer safe airtight container. Cover with clean plastic wrap followed by lead. Make sure plastic wrap should touch mixture, so that ice crystals wont be formed.

Keep container in freezer for 10 - 12 hours or till it gets well set. To get good result, after 5-6 hours, take out the container and mix semi set ice cream using fork. This process makes ice cream smooth and creamy. Place back the container in freezer with clean plastic wrap on. Serve once it gets well set.

15 - 16 lychees makes about 1 cup pulp.
For smooth texture of ice cream sieve the lychee pulp.
Amount of condensed milk depends on your taste.

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