Lychee Ice Cream

Delightfully floral and subtly sweet, Lychee Ice Cream is a creamy frozen dessert made with real lychee fruit. It’s light, elegant, and full of tropical flavor — a perfect way to cool off and impress your guests with something different.

Ingredients:

• 1 can (15 oz) lychees in syrup (or 1 1/2 cups fresh lychees, peeled and pitted)

• 1 cup whole milk

• 1 cup heavy cream

• 1/2 cup sweetened condensed milk

• 1 teaspoon lemon or lime juice

• 1/2 teaspoon vanilla extract (optional)

• Pinch of salt

Instructions:

1. Prepare the Lychees
   Drain the lychees (if canned) and reserve 2–3 tablespoons of the syrup. Blend the lychees and reserved syrup (or fresh lychees) in a blender until smooth.

2. Mix the Base
   In a bowl, whisk together the lychee purée, milk, heavy cream, condensed milk, lemon or lime juice, vanilla (if using), and a pinch of salt.

3. Chill the Mixture
   Cover and refrigerate the mixture for at least 2 hours until very cold.

4. Churn the Ice Cream
   Pour into your ice cream maker and churn according to the manufacturer’s instructions.

5. Freeze Until Firm
   Transfer to a freezer-safe container and freeze for 2–4 hours until scoopable.

Tips:

• For added texture, stir in finely chopped lychee pieces or shredded coconut before freezing.

• Make sure to taste the mixture before churning and adjust sweetness or citrus to your preference.

Serving Suggestions:

Serve in chilled bowls, topped with fresh mint or lychee slices. Pairs beautifully with coconut cookies or a drizzle of rose syrup for a floral accent.