Lychee Ice Cream
Servings: 8 servings
Check out how to make lychee ice cream from scratch with fresh lychees. It requires a few easy steps, minimal ingredients, and makes a luxurious, creamy texture you will love this summer.
Ingredients
- ½ lb Lychee (½ lb weight is after removing peeling and removing seeds)
- 1 ½ cup Heavy cream
- ¾ cup Milk
- ¾ cup Organic cane sugar
- 1 pinch Salt
Instructions
- Blend the lychee, sugar, milk, and salt in Vitamix until lychee is pureed and sugar is dissolved. (Gradually increase Vitamix speed to 6-7)
- Transfer the mixture into a bowl and add the heavy cream and mix it with a spatula.
- Refrigerate the mixture for 2 hours before churning.
- Stir the mixture and transfer it to the ice cream maker bowl.
- Churn the mixture for 25 minutes.
- Transfer the lychee ice cream to a freezer-safe container.
- Freeze the ice cream for about 5-6 hours before serving.
Notes
- This recipe makes 1 quart ice cream.
- If using canned lychee, discard the liquid before blending.
Nutrition
Serving: 0.5cup | Calories: 252kcal (13%) | Carbohydrates: 26g (9%) | Protein: 2g (4%) | Fat: 17g (26%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg (17%) | Sodium: 26mg (1%) | Potassium: 126mg (4%) | Fiber: 0.4g (2%) | Sugar: 25g (28%) | Vitamin A: 699IU (14%) | Vitamin C: 21mg (25%) | Calcium: 59mg (6%) | Iron: 0.1mg (1%)
