- 1 can of condensed milk (400 gram)
- 16 lychee (you can also used canned ones)
- 250 ml milk
Kitchen equipment needed
- Ice cream maker, passive or active
- Tip: Freeze the passive ice cream maker bowl 1 day in advance.
- Small saucepan
- Immersion blender
- Paring knife
- Sieve (optional)
Preparation — 15 minutes
PEEL all the lychee, you can use a paring knife to make it easier. REMOVE the pit and add the lychee and the milk to a small saucepan. Skip the peeling part when using canned lychees. Heat up the small saucepan using medium heat and pour in the milk. Let the milk absorb the lychee flavors for about 5 minutes. Turn down the heat when the milk starts to boil.
Use an immersion blender to blend the mixture. We like a smooth ice cream, so therefore we pressed it trough a fine sieve. But if you like pieces of lychee in your ice cream, there’s no need to sieve the mixture.
ADD the canned condensed milk, turn off the heat, stir, and let the mixture cool off a bit.
Finishing the lychee ice cream — 40 minutes
POUR the mixture into the ice cream maker and let run for about 40 minutes, depending on your machine. When done, remove the ice cream from the ice cream maker and place into the freezer. Enjoy this lovely smooth ice cream!