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Making lychee ice-cream

Making lychee ice-cream. By: Ong Rouyi. How to make lychee ice-cream(equipment). Teaspoon Measuring cup Freezer Saucepan. How to make lychee ice-cream(ingredient). 2 cans of lychee fruit with syrup 1-1/4 cups heavy whipping cream 1/3 cup light corn syrup 1/8 teaspoon of salt

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Making lychee ice-cream

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  1. Making lychee ice-cream By: OngRouyi

  2. How to make lychee ice-cream(equipment) Teaspoon Measuring cup Freezer Saucepan

  3. How to make lychee ice-cream(ingredient) • 2 cans of lychee fruit with syrup • 1-1/4 cups heavy whipping cream • 1/3 cup light corn syrup • 1/8 teaspoon of salt • 1/2 cup whole milk • 2 tablespoons corn starch • 2 tablespoons • 2 tablespoons dry milk powder • 2 teaspoons freshly squeezed lemon juice • 1/4 teaspoon vanilla extract http://mycookinggallery.blogspot.sg/2011/08/lychee-ice-cream.html

  4. How to make lychee ice-cream(method) Pour the reserved syrup from the lychee fruits into a saucepan and bring to a boil. Then, reduce the heat to low and simmer the syrup until reduced by two-thirds. Add the cream, corn syrup, and salt to the saucepan. Cook over medium heat, stirring frequently, until the mixture begins to steam. Watch it carefully and make sure it does not come to a boil. http://mycookinggallery.blogspot.sg/2011/08/lychee-ice-cream.html

  5. How to make lychee ice-cream(method) While the mixture heats, combine the milk, cornstarch, milk powder, lemon juice, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved. Add the cornstarch mixture to the pan, and bring to a boil over low heat. Whisk until smooth, and simmer the mixture for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve. http://mycookinggallery.blogspot.sg/2011/08/lychee-ice-cream.html

  6. How to make lychee ice-cream(method) Look over the lychee fruits carefully to make sure that all traces of the pits and tough shells have been discarded. Puree the lychee fruits with 3/4 of the custard in a food processor fitted with the steel blade or in a blender. Stir the puree back into the saucepan. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40F), or quick-cool it. http://mycookinggallery.blogspot.sg/2011/08/lychee-ice-cream.html

  7. Freeze the mixture in an ice cream maker. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid. http://mycookinggallery.blogspot.sg/2011/08/lychee-ice-cream.html

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