If you have never tried to make ice cream at home, just give it a try this time. Like many other recipe blogs, I am gonna tell you this is a fantastic recipe, the ice cream turns out absolutely gorgeous and many more tête-à-têtes. But keep them all aside, important is, you will feel the utmost excitement, it’s like a top-tier seat, a rush of dopamine when we make ice cream at home using seasonal fruit. I feel the same, hence encouraging you to go for the same. When Pranav took a bite of this lychee ice cream, my eyes were locked to see his expression, the first remark and the nod of the head, the sound I was observing all. For me it was nirvana.
Eating ice cream is a pleasure for all, making ice cream at home is the highest pleasure than that, trust me. Obviously, the ice cream should turn out good and should not need complicated methods or equipment. I have checked on that part, so you just don’t worry. I have this recipe, which is egg-free, does not require a churner, and is made with seasonal fruit lychee. You just have to follow the recipe and make it at home to get your nirvana.
You will need a little patience to make creamy delicious ice cream at home. Sometimes the process can’t be hurried up, so be with me as we all are with our home freezers, which are usually packed with numerous things. And home fridges/ freezers get a lot of door opening in comparison to any professional fridge. This results in dropping in the temperature, and the process of freezing slows down. But that is all cool, you just need to give it more time. So patience is an important ingredient here.
As most of us don’t have ice cream churning machines at home, we have to freeze the ice cream once and blend it the next day to get the smoothness and a creamy mouth feel. So don’t try to hurry up the method. Just a little patience makes more sense.
To tell you the truth, I do have an ice cream machine, which is lying in the box of my bed. And I am so lazy to take it out and start using it. Because, to use it, I have to freeze the internal container a day before. Then add the prepared ice cream mix to it and run the churner. I find this method of making ice cream easier, somehow. Also, houses in Mumbai lack space. I have the microwave, OTG, Food processor, Air fryer, toaster, and equity maker on the second slab of my kitchen and another machine just can’t fit anywhere. So my darling ice cream maker is graciously sitting in the box of my bed. And Pranav told me not to buy it, I still got it, hehe
Ice cream is delicious when it’s creamy and rich. No one enjoys icy crystals in ice cream. The mouth feel is important and for that, don’t try to cut down on calories, when doing this recipe.
Use full-fat milk to make the custard for the ice cream. A little vanilla will enhance the flavour of the ice cream. Make sure to use good quality vanilla extract. This Sprig is my favourite.
I have used non-dairy whipping cream, you can use fresh cream if it is easily available to you. Just make sure to chill the whisk, the containers and the cream before you start to whip it. The weather is so hot and the dairy whipping creams can be so temperamental. I find non-dairy whipping cream easier and it is an escape from cautious, careful, time-consuming work. You will also need to add sugar to the dairy cream to whip it well. If using a non-dairy cream, we don’t add sugar to whip it.
You can also add some cut pieces of lychee in the end, after churning it in the processor. This will add more taste to the ice cream.
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