Lychee Yuzu No Churn Ice-Cream
Preparation Time: 15 Minutes
Chilling Time: 6 Hours – Overnight
- 1 cup heavy cream
- 3 tbsp. condensed milk
- 6 tbsp. milk
- 1/2 tsp SPRIG Japanese Yuzu Extract
- 10-13 lychees, diced
- Few drops of Sprig Marigold Yellow All-Natural Colour Extract
- 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/)