Lychee Icecream
Eating ice cream is a pleasure for all, making ice cream at home is the highest pleasure than that, trust me. Obviously, the ice cream should turn out good and should not need complicated methods or equipment. I have checked on that part, so you just don’t worry. I have this recipe, which is egg-free, does not require a churner, and is made with seasonal fruit lychee.
Servings: 8 people
Equipment
- 1 Food Processor
- 1 Cooking Pan
- 1 frezeer
Ingredients
- 1/2 a kilo lychees
- 1 tbsp cornstarch https://amzn.to/3PZw8BZ
- 2 tbsp milk
- 1/2 cup full-fat milk
- 1 tsp vanilla extract https://amzn.to/3m4HwyG
- 1/2 cup condensed milk https://amzn.to/3PYzzc4
- 1 and 1/2 cup whipped cream
Instructions
- Peel and deseed the lychees, and blend them in a blender to make a puree of them. Set aside.
- Take 1/2 a cup of milk, add it to the pan and heat on a low flame. Now take 2 tablespoons of milk and add the cornstarch to it. Mix the cornstarch to the milk well and add it to the rest of the milk, which is on the stove.
- Keep stirring and cook till you get custard consistency. Turn off the flame and add in vanilla. Mix well and set aside.
- Now whip up the cream. If you are using a dairy cream, please follow the instructions mentioned above. To the bowl of the whipped cream add the condensed milk, the prepared custard (cooled to the room temperature) and the lychee puree.
- Mix all the ingredients using an electric hand blender. Pour into a clean bowl and cover it using a cling wrap. Or use an air tight lid. Keep in the freezer overnight.
- The next morning scoop out the ice cream and add it to a food processor. Run the processor to get a smooth creamy consistency.
- Now pour the ice cream mix into a bowl or container. Cover it and keep it in the freezer overnight. Your ice cream is ready for you to enjoy the next day.