Lychee Ice Cream
by Tarla Dalal
Added to 95 cookbooks
This recipe has been viewed 73110 times
Fruity ice-creams are in vogue today, and this recipe will help you ride the tide! Perfect proportions of lychee pulp, cream, milk powder and other ingredients results in a tantalisingly creamy ice-cream with a snazzy flavour, while chunks of chopped lychee tease your taste buds in every mouthful. Enjoy the Lychee Ice-Cream on a hot summer’s day and forget yourself in its sheer brilliance.
- Combine 1 cup of milk, milk powder and cornflour in a deep bowl and mix very well using a whisk. Keep aside.
- Place the remaining 1½ cups of milk and sugar in a deep pan and bring it to a boil on a medium flame for 4 minutes, while stirring occasionally.
- Add the milk powder-cornflour mixture, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously. Cool completely.
- Once cooled, add the lychee pulp and fresh cream and mix very well using a whisk.
- Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Pour the mixture into a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add the chopped lychee and mix well.
- Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve immediately.
Nutrient values (Abbrv) per serving
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