Creamy Litchi Ice Cream

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For me, summers are incomplete without gorging on some chilled and refreshing drinks, ice creams and kulfis. Having said that, I always prefer making these items at home as they come out to be more economical and are absolutely preservative and color free. 

If you have been following my blog, you must be well aware of my love for litchis. It is one of my absolute favorite summer fruits and I love trying out different recipes with the same. Recently I made and posted the Litchi & Rose Agua Fresca on my blog which was liked by many of you guys. Today, I have this amazing Litchi Ice Cream on my space; hope you like this as well.

Ideally, for making ice creams, generally heavy whipping cream is a major requirement; however, the place where I stay, I don't get whipping cream so easily. So, instead of that, I have used the normal Amul fresh cream to make this ice cream. Also, I haven't added any condensed milk. Shall be posting another ice cream recipe using condensed milk also soon. Additionally, there is no essence or emulsion used; its pure litchi pulp that has gone into making this beautiful and creamy Litchi Ice Cream. Do try it out if you are litchi fan like me and do let me know how it turned out. Lets move on to the recipe...

 

Creamy Litchi Ice Cream


INGREDIENTS

  • Milk - 1/2 liter
  • Low fat cream (I used Amul) - 1 and 1/2 cups
  • Sugar - 1/4 cup
  • Milk powder - 1/4 cup
  • Cornflour - 1/4 cup
  • Litchi, peeled and deseeded - 20 to 25

Creamy Litchi Ice Cream


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Creamy Litchi Ice Cream


METHOD

  • Combine cornflour with half cup of milk and keep aside.
  • Bring the remaining milk to a boil in a saucepan.
  • Add milk powder and let it reduce a bit on medium heat.
  • Simmer and add in the sugar. Let the sugar dissolve.
  • Gently stir in the cornflour mixed with milk. Keep stirring continuously until milk thickens.
  • Remove from heat and let it completely cool.
  • In a blender, combine litchis, thickened milk and cream.
  • Blend for a couple of minutes.
  • Transfer the mixture to a plastic container. Cover with a cling film and tightly close the lid.
  • Freeze it for 2 to 3 hours until the icecream is semi frozen.
  • Take it out from freezer and blend again. 
  • Transfer the mixture again to the container or to popsicle moulds as you wish. If using popsicle moulds, insert the ice-cream sticks once the ice cream is semi frozen.
  • Let it freeze overnight or 8 to 10 hours.
  • Litchi ice cream is ready to be enjoyed.

Creamy Litchi Ice Cream


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