Milk - 2½ cups
Milk Powder - 1 cup
Sugar - ½ cup
Corn Flour - 1 tbsp
Lychee Pulp - ½ cup
Fresh Cream - ½ cup
Lychees, chopped - ¼ cup
Ice-Cream Essence - 7- 8 drops

1. Take a bowl and mix a cup of milk, milk powder and corn flour in it, to make a smooth paste.
2. Now, combine milk and sugar in a pan and bring it to boil.
3. Add milk, milk powder and corn flour to this mixture and cook for 5-7 minutes, on a simmer flame.
4. When the mixture starts to coat at the back of the spoon, remove from heat and let it cool.
5. Put lychee pulp, ice-cream essence and cream in it and blend well.
6. Now, pour this mixture in a shallow container, cover it and let it freeze till it is almost set.
7. When it is set, divide the mixture into 2 batches and churn in the blender, till it is smooth.
8. Now, put this mixture back in the shallow container and add the lychee pieces. Mix lightly.
9. Freeze again, till it is firm.

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