Ingredients:
2 1/2 cups milk
1 cup milk powder
1/2 cup sugar 1 tbsp. corn flour
1/2 cup lychee pulp
1/2 cup fresh cream
1/2 cup chopped lychee
Procedure: Combine 1 cup of milk, milk powder and cornflour in a deep bowl and mix very well using a whisk. Keep aside. 2. Place the remaining 1½ cups of milk and sugar in a deep pan and bring it to a boil on a medium flame for 4 minutes, while stirring occasionally. 3. Add the milk powder-cornflour mixture, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously. Cool completely. 4. Once cooled, add the lychee pulp and fresh cream and mix very well using a whisk. 5. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. 6. Pour the mixture into a mixer and blend till smooth. 7. Transfer the mixture into a deep bowl, add the chopped lychee and mix well. 8. Transfer the mixture back into the same aluminium shallow container. Cover with an Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins Makes 6 servings Show me for servings Go aluminium foil and freeze for approx. 10 hours or till set. 9. Scoop and serve immediately.
