Monday, September 5, 2016

Lychee Ice Cream

Fresh lychee - 15 - 16,
Condensed milk - 1/3 to 1/2 cup,
Whipping Cream - 1 cup,
Vanilla extract - 1/8 tsp.

Wash and dry lychee well.

Peel off the skin and remove seeds.

Roughly 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 extract into whipped cream.

Transfer the mixture into a freezer safe container. Cover with clean plastic wrap followed by lid. 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.

Adjust amount of lychee as per like.
Vanilla extract can be skipped.
Amount of condensed milk depends on your taste.

For video Recipe -

No comments:

Post a Comment