Lychee Yuzu No Churn Ice-Cream

Lychee Yuzu No Churn Ice-Cream

Preparation Time: 15 Minutes
Chilling Time: 6 Hours – Overnight
INGREDIENTS  

INSTRUCTIONS

  • In a large mixing bowl, whip the heavy cream on high speed for about 7-10 minutes until medium stiff peaks start to form. Add condensed milk, milk, SPRIG Japanese Yuzu Extract and Sprig Marigold Yellow All-Natural Colour Extract. Whip the mixture for 2-3 minutes more.
  • Add lychees into the whipped cream mixture. Fold everything together till well combined and pour it into a 3 QT pan and cover tightly. Place in freezer for 6 hours, to overnight before serving. Enjoy!

Recipe and Images Courtesy: Nikita Gupta (https://piquantpeaches.wordpress.com/)

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