Lychee Ice Cream
Ingredients
- Fresh Lychee - 10 adjust per your taste preference
- Whole Milk - 1 Cup
- Sugar - 1 tsp adjust per taste
- Heavy Cream - ¾ Cup
- Consensed Milk - ¼ Cup
Instructions
- First, peel the skin of the lychee, de-seed and chop up the pulp.
- Add the milk to a pan and bring it to a boil. Reduce the flame to low-medium and add the lychee pulp to the milk and let is simmer for 15 - 20 mins. By this time, the quantity of milk would have reduce to half and the lychee flavor would have infused into the milk. Turn off the flame and bring the mixture to room temperature.
- Transfer the milk and lychee to a mixie / blender and blend it until smooth.
- Optionally, use a fine mesh to filter out the remaining pulp. Transfer back the filtered milk into the mixie, add the condensed milk, heavy cream and give it 3 - 4 pulses until the mixture is nice and creamy.
- Transfer the contents to a small bowl. Break all the bubbles on top using the back of a spoon and leave it in the freezer until set. I left it overnight in the freezer.
- Enjoy cold.
Notes | FAQ
- Add the lychee to the milk after the reducing the flame to low. If the milk is still boiling, there is a chance of the milk spoiling.
- You can also skip grinding the lychee pulp, if you like pieces of fruit in the ice cream. You can also, skip filtering the milk and lychee mixture. Since I like a smooth ice cream, I used a filter.
- After adding fresh cream, just give a few pulses. Do not use the grind option of the blender or blend for a long time. Else the butter would separate from the cream and float on top.
- Alternatively, you can also pour the mixture into ice cream pop molds and freeze to enjoy wonderful Lychee pops.
- An alternate method to make this ice cream would be to use evaporated milk instead of whole milk. Add the lychees to the evaporated milk and blend into smooth paste. Filter out the remaining pulp. To the filtered milk, add the condensed milk and beat well using a hand blender. Also, beat the heavy cream using a hand blender until soft peak. Combine both of the gently and freeze overnight. This method will give a more creamier ice cream which is stronger in lychee flavor.
- You can also skip grinding the lychee pulp, if you like pieces of fruit in the ice cream. You can also, skip filtering the milk and lychee mixture. Since I like a smooth ice cream, I used a filter.
- After adding fresh cream, just give a few pulses. Do not use the grind option of the blender or blend for a long time. Else the butter would separate from the cream and float on top.
- Alternatively, you can also pour the mixture into ice cream pop molds and freeze to enjoy wonderful Lychee pops.
- An alternate method to make this ice cream would be to use evaporated milk instead of whole milk. Add the lychees to the evaporated milk and blend into smooth paste. Filter out the remaining pulp. To the filtered milk, add the condensed milk and beat well using a hand blender. Also, beat the heavy cream using a hand blender until soft peak. Combine both of the gently and freeze overnight. This method will give a more creamier ice cream which is stronger in lychee flavor.