Strawberry and Lychee Ice-cream

Want to cool down this summer? What better than with a delicious scoop of ice cream!
Delectable ice cream with a solid homemade feel to it!

Summer is just an excuse for people like me. And ‘people like me’ are the ones who eat only ice creams at weddings…who can eat it any time of the day… who eats it in the fastest speed possible while sharing with others …. who eats it as if they’re eating it for the first and the last time… who try their best to not drip even a drop of it…who calls for ice cream even when its freezing… who never share ice cream but gorge if others offer… 😀 AND if you are one of us… you ought to try this one!

This one is rich, smooth and creamy on the spoon. Melts into a velvety and luscious tongue-coating creamy goodness! The kind of ice cream worth getting out of bed in the middle of the night for!

The advantages of this recipe are so many, that I want to list them all down here for you people. Its real quick (except the freezing part), simple (anyone can try it), versatile (you may add any fruit), only 2 ingredients (you just need whipping cream and condensed milk… yes seriously), no fuss (doesn’t require any cooking) I told ya, it will be life-changing!

The beauty of this recipe as I mentioned earlier, is that you can add any flavor, any fruit of your choice or any combinations of fruit and it would instantly be a new gorgeous dessert recipe that you won’t be able to live without and the hero of this dessert is the condensed milk! My first frozen dessert on the blog! If you are a dessert lover, you might also want to try Double Chocolate No Bake Tart and Chocolate Cinnamon Rolls!

The ice cream is melting… slurp…slurp!

Ingredients:

2 cups whipping cream

1 cup sweetened condensed milk

12 – 14 strawberries

12 – 14 lychees

Chopped strawberries and lychees for serving (optional)

Method:

Place the whipping cream in a large bowl.  Whip the cream until soft peaks are formed.  Fold in the sweetened condensed milk mixture into whipped cream.

Coarsely puree the strawberries in mixer (if you want some small pieces of strawberries in your ice cream) and keep it aside. Follow the same with the lychees. Puree them and keep it aside.

Divide the cream – condensed mixture into half. Add the pureed strawberries to half of the mixture and the pureed lychees to the other half.

Pour them separately into large containers, cover and freeze them for at least 6 hours or overnight.

To serve, remove from freezer and stand at room temperature for 5 minutes. Scoop and top with chopped strawberries and lychees!

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