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LYCHEE ICE CREAM

Ingredients:
Evaporated milk - 400 gms can (chilled overnight)
icing sugar -100 gms
Lychees - 500 gms can (drained and chopped)

Method:

  • Beat the chilled evaporated milk until thick and frothy.
  • Beat the icing sugar into the evaporated milk, then fold in the chopped lychees.
  • Pour into a freezer container and freeze.
  • Beat the mixture three times, at hourly intervals to prevent the fruit from sinking.
  • Cover, seal and freeze.


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