Lychee Ice-Cream

As per Kid’s delight summer special theme, I post Lychee Ice-Cream on third day. Last two days, I was shared Coffee and Vanilla Ice-Cream with all of you... All three recipes are same in cooking technique. I was really enjoyed all three flavor. Hope all my readers also like my all three Ice-cream recipes and please share your experience with us.

For Lychee Ice-cream, you have to boil milk and add flavor of lychee pulp and sugar according to taste. For thickness and creamy look, you have to add cornflour and fresh cream. For fresh lychee pulp, you have to peel the lychee and blend it till to smooth consistency.
Through the high content vitamin C content of the lychee fruit, the fruit benefits those suffering from colds, fevers and sore throats. Lychee also helps the body to digest food properly for the best nutrition and an added boost of health. Along with these health benefits lychee also contains phosphorous, calcium, magnesium and protein. Lychee, the Chinese believe, also has the ability to relieve pain and shrink swollen glands.

The inside of a lychee is a clear, pinkish-white color. The outside of the fruit is a hard spiky shell. Its seed is brown in color and very hard. The seeds are poisonous and should not be eaten. The fruit is rare because dragon fruit climbs the bough on lychee plants, causing them to die. The lychee has a sweet taste, and may be frozen, made into sauces, jam, puree, or preserves. When frozen, the lychee tastes similar to sorbet. Preparation Time: 10-12 Minutes Cooking Time: 15 Minutes Chilling Time: 6 Hrs Ingredients: 1 1/2 Cup Milk 1/4 Cup Sugar 1/2 Tbsp. Cornflour 1/3 Cup Nestle Milk Powered 1/4 Cup Fresh Cream 1/4 Cup Fresh Lychee Pulp 1/6 Cup Finely Chopped Lychee Few Drops Vanilla Essence Instructions: Boil the 1 cup milk in pan on medium flame. Dissolve the cornflour and milk powdered in half cup of milk and keep aside. When milk starts boiling, add cornflour and milk mixture. Cook for 5-8 minutes on low flame till to dissolve. Now add sugar and boil for another 5-10 minutes till to little thick consistency. Remove from the flame and keep aside to cool completely. Now add vanilla essence, lychee pulp and cream. Whisk for 5 minutes continuously for smooth consistency. Pour this mixture into container, cover and place in freezer for 3-4 hours. Remove from the freeze and blend it completely till to smooth. Now add roughly and finely chopped fresh lychee. Again pour this smooth mixture into container, cover and place in freeze till to set Serve chilled individual scoop of lychee ice-cream in cups.