Ingredients
Lychee 500g
Whipping Cream 1 1/2 Cup
Condensed Milk 1 Cup
Method
Peel 500 grams of Lychee, de-seed and add to a mixer grinder. Pulse it till the time litchis are blitzed into little bits and look creamy and smooth or like a coarse paste.
Take a bowl, add 1 1/2 cups of whipping cream to it. Whip to stiff peaks. Add the condensed milk and the blended lychees. Mix once, and fold all the ingredients together. Freeze the ice cream mixture for 6-8 hours. You may mix the ice cream bottom to top to ensure all the lychee bits are well mixed. Once frozen, scoop out, spoon in and indulge!
(Courtesy: Chef Choong Chew Loon, Royal China, New Delhi)