It is the Lychee season in North India and as the fruits make their way into our South Indian homes, the cheer only gets louder. I am sure you love the combination of Lychee and Rose in the ice cream as much as I enjoyed making it.
Time required: 10 Minutes + freezing time
200 gm Condensed Milk
200 gm Fresh Cream
12 Lychees, Peeled and Pureed
3 tbsp Rose Syrup
Beat the Cream until you get the peaks. Add Condensed Milk and beat again. Add the Lychees and the Rose Syrup and beat again.
Transfer to a freezing tin or box. Ensure that you close the tin or box.
Leave it in the freezer for at least 4 hours.
Remove and keep outside the fridge for 5 minutes.
Scoop the ice cream into the serving bowls.
Garnish with Lychee slices and Rose petals and serve.