Lychee Ice Cream recipe - How to make Lychee Ice Cream
Method- 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
| Energy | 332 cal |
| Protein | 9.3 g |
| Carbohydrates | 34.1 g |
| Fiber | 0.4 g |
| Fat | 15.7 g |
| Cholesterol | 13.3 mg |
| Sodium | 69.2 mg |