Ingredients

  • 1,2 L whole milk
  • 1 ¾ cup (425 ml) NESTLÉ IDEAL EVAPORATED MILK
  • 115 g sugar, (or more to taste)
  • 1 can litchis
  • 1 - 2 Tbsp (15 - 30 ml) ground almonds
  • ½ tsp (2.5 ml) ground cardamom

Method

  • Pour 1,2 L whole milk into a large saucepan and bring to the boil.
  • Continue to boil for about 30 mins, adjusting the heat to prevent it boiling over, and occasionally stirring to ensure that it does not stick to the base.
  • Next add 1 ¾ cup (425 ml) NESTLÉ IDEAL EVAPORATED MILK.
  • As the milk thickens, stir continuously to prevent it sticking to the pan.
  • Once the consistency is thick enough to coat the back of a spoon, remove from heat.
  • Gradually add 115 g sugar, (or more to taste) a little at a time, stirring briskly to ensure the consistency remains smooth.
  • Place pan back on a medium to low heat and cook until mixture thickens and sugar dissolves.
  • As soon as the milk becomes the consistency of thick soup, remove from heat and set aside.
  • Once mixture has cooled, add 1 can litchis, drained and finely chopped, 1 - 2 Tbsp (15 - 30 ml) ground almonds and ½ tsp (2.5 ml) ground cardamom and whisk until evenly combined.
  • Pour mixture into a plastic ice cream container and place in freezer for about an hour until semi-set.
  • Remove from freezer and whisk with a fork in the container.
  • Make sure consistency is smooth. If individual portions are desired, divide into molds now.
  • Return to freezer and allow to set.

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