Ingredients: 24 Lychees
1/4 cup Water (cold)
1/3 cup Milk
1/2 cup Sugar
1 cup Halfandhalf
1 tsp. Lemon juice
Directions:
Peel and seed lychees. Squeeze lychees through 2 thickness of cheesecloth to obtain 1 cup juice.
Sprinkle gelatin over cold water and let stand 5 minutes. Scald milk and stir until thoroughly dissolved. Add sugar, mixing well. Cool.
Add milk and halfandhalf. Stir in lychee and lemon juice.
Freeze in ice cream freezer.
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