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Lychee Ice-Cream


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A light and refreshing lychee ice-cream that is especially nice for a hot summer day. Buy well ripened lychees to get best results. The canned ones are also great to make this ice-cream.

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Serves 4.
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Ingredients


2 1/2 cups milk
1 cup milk powder
1/2 cup sugar
1 tbsp cornflour
1/2 cup lychee pulp
1/2 cup (100 grams) fresh cream
1/4 cup chopped lychee
a few drops of ice-cream essence

Method
  1. In a bowl combine 1 cup of milk, the milk powder and cornflour into a smooth paste.
  2. Place the remaining milk and sugar in a pan and bring it to a boil.
  3. Simmer for 5 to 7 minutes and add the milk, milk powder and cornflour mixture and simmer for 3 to 4 minutes till it coats the back of spoon. Cool completely.
  4. Add the lychee pulp, ice-cream essence and cream and mix well.
  5. Mix well and pour into a shallow container. Cover and freeze till it is almost set.
  6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
  7. Combine both the batches, add the lychee pieces and mix lightly. Freeze again in a shallow container till firm. Scoop and serve.
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Foodie #534605, March 19, 2012


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