I absolutely love ice cream, especially in the sweltering heat and humidity of Mumbai. I can’t resist indulging in this delicious dessert, especially during long weekends and festive occasions like Rakshabandhan. The upcoming festive season gives me the perfect opportunity to experiment with different flavours. Recently, I purchased a box of luscious lychees and decided to create a gastronomic delight out of them. My lychee ice cream recipe is simple, requiring only a few basic ingredients along with emulsifiers and stabilizers that can be easily found at most baking supply stores. This festive season, I encourage you to make plenty of ice cream and be the star of the table. You can also use other seasonal fruits like mangoes, berries, and more.
Lychee natural ice cream
Ingredients
- full-fat milk – 500ml
- Sugar – 1 cup
- Cmc-1/4tsp ( emulsifier and stabilizer )
- Gms – 1.5tbsp ( emulsifier and stabilizer )
- Milk powder- 2tbsp
- Corn flour – 1.5 tbsp
- Fresh cream – 1/4 cup
- Vanilla essence – 2 to 3 drops
Procedure
• Take cms, gms, milk powder, and cornflour in a bowl add a little milk to it and make it into a smooth paste. Set aside.
• Take milk and sugar in a saucepan and bring it to a boil. Now simmer this for 5 mins.
• Add the mixed cornflour mix to this and keep mixing. It will thicken immediately. Now boil this for 1 or 2 min.
• Now pour this into a bowl, add in vanilla, and mix well. Let it cool, pour it into a shallow freezer-safe container and freeze for 8 to 10 hrs.
• Now take it out and use an electric beater or a blender. Add in cream and blend this for 5 to 6 mins till the mix gets light and frothy.
• Now take out the upper cover of lychee, crush it, and set it aside.
• Add crushed lychee to the base.
• Freeze overnight.
• For serving, scoop the ice cream in a bowl and serve immediately.
