With an abundance of litchis in the market (and my fridge) right now, this bright, summery treat is perfect for a hot day. I have forever loved the honeyed and floral sweetness that litchis bring with them. This sweetness works even better swirled inside this creamy, dreamy ice cream. I wanted to pair the litchis with something citrus, and orange blossom works well. It works better than well. It, very subtly and beautifully, adds the needed brightness, without making the ice cream overly sweet. It is what makes this dreamy frozen treat exceptional.
- 1 cup litchis, pitted and frozen
- 1 cup whipping cream
- 1 ½ cups milk
- ½ cup sugar
- 1 teaspoon cornflour
- ½ teaspoon orange blossom water
- ½ teaspoon orange zest
- Add the milk and sugar into a saucepan and place over medium-low heat.
- Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
- Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
- Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
- Take it off the heat and add in the orange blossom water and zest.
- Let it come to room temperature and then place in the fridge or freezer to cool.
- To prepare the litchis, remove them from the freezer and blend in a food processor till you have a smooth paste.
- Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
- Fold in the litchis, then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.