Serves: 4
Total Calories: 153
1. Finely chop 4 to 5 of the lychees and set aside. In a food processor or a blender, process the remaining lychees to make a smooth purée. Mix in the cornstarch and process once again to combine.
2. Transfer the lychee purée to a medium nonstick saucepan and bring to a boil over high heat. Remove from the heat, let cool, then chill in the refrigerator at least 1 hour.
3. In a food processor or a blender, blend together the chilled lychees and the softened vanilla ice cream, then transfer to an airtight container and freeze, about 2 hours. To serve, place rounded scoops of the ice cream in a serving platter and top with the chopped lychees.
VARIATION: Purée half the lychees and finely chop the remaining half. Mix together and serve over scoops of store-bought vanilla ice cream.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lychee Ice Cream Dessert recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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