Lychee Ice Cream
Whenever I see lychees, I wander back to my childhood days that I have spent at my grandparents house during summer vacations. I was about 7 to 8 years old then and I still remember that they had a lychee tree in their backyard. Like monkeys, we used to play around with the branches and try to climb on them(Oh No! not I and my grandparents but I along with my 3 siblings). When the tree used to bear fruit, the branches would bend down with the weight of the lychees and it was so easy for me to pluck them. Since I was the eldest, I always blackmailed my brothers and sister to clean all the mess left behind after our gorging session if they want me to pluck lychees for them.
As they say, old habits die hard. After marriage, whenever my husband demands a particular dish, I put forth my condition-his turn to clean up the dishes.
Ice cream is just a refreshing dessert during those hot summer days and this Lychee Ice Cream just bursts with the sweet and juicy lychee flavor. The preparation of this ice cream does not require the custard and is quick and easy to make. Though I have used fresh lychees here, you can use canned lychees instead.
Recipe Source: Tarla Dalal's Ice creams and Frozen Desserts but made few changes to the recipe
2+1/2 cup full fat milk
1 cup milk powder
1/2 cup granulated sugar
1 tablespoon cornflour
1 cup lychee pulp
1/2 cup fresh or whipping cream
1/2 cup chopped lychees
In a bowl, combine 1 cup milk, milk powder and cornflour into a smooth paste.
In a saucepan, combine the rest of the milk and sugar and bring to a boil on medium to high flame stirring constantly.
Reduce the flame to minimum and simmer till it thickens and coats the back of a wooden spoon about 10 mins. Cool completely.
Add the lychee pulp and the cream and mix thoroughly. Chill the mixture.
If using an ice cream maker, add the chilled mixture in the ice cream maker bowl and churn on the lowest speed for about 8 to 10 mins until the consistency is of a thick milkshake. Transfer the mixture to a freezer proof air tight container and freeze for a couple of hours or preferably overnight.
If making by hand, transfer the chilled mixture to a freezer proof air tight container and freeze until the mixture is semi frozen. Divide the mixture into 4 to 5 parts and process in a grinder one part at a time until the mixture is of a thick paste consistency. Once the entire mixture has been processed, return it to the container and freeze again until semi frozen. Repeat the process 2 more times. Freeze the mixture for a couple of hours or preferably overnight.
Enjoy your delicious, homemade Lychee Ice Cream.
Happy Ice Creaming!!