Lychee Ice cream (No churn & eggless method) 荔枝雪糕[不用雪糕機]

Ingredients: (make around 700ml)

1/2 cup whole milk

~15 lychee meat (canned or fresh)

1/8 lychee syrup (from canned lychee) (Optional)

1/4 cup Condensed Milk

1.5 cup whipping cream

Method

1. Blend lychee meats, lychee syrup, 1 cup milk and condensed milk together for a minute.

2. Pour it to a container and set aside.

3. Blend whipping cream until firm. Around few pulses or half a minute.

4. Combined and mix whipped cream with lychee mixture.

5. Pour it out into small container. Freeze overnight.

The following is my Youtube tutorial on making this Lychee Ice cream. The ingredients are slightly different from the recipe here. I feel it is a bit hard and I like to have it more creamy. So I changed the ratio of Milk and Cream content. 

Matcha Crêpes Wrap with Matcha Ice Cream (No-Churn) 抹茶雪糕法式薄餅捲

No-Churn Matcha (Green Tea) Ice Cream

Prep time: 10 mins
Cook time: 10 mins + plus chilling time 6 hrs
Yield: 1 liter

Ingredients:

• 2 Tbsp matcha powder
• 4 Tbsp hot milk
• 300 ml whipping cream, cold
• 180 gm condensed milk

Method:

1. Chill the whisk and mixing bowl in fridge for about 15 minutes.
2. Combine matcha powder with hot milk well. With a spoon, press through a fine sieve. Set aside.
3. Pour the whipping cream into the cold mixing bowl. Use low speed to beat for 1 minute. Increase to medium high speed and beat until soft peaks form. Fold into the matcha and condensed milk mixture in three batches until well combined. Transfer into an airtight container. Cover and freeze for at least 6 hours or overnight. Serve with sweetened red beans as desired.

Recipe adapted from: Christine's Recipe

Matcha (Green Tea) Crêpes

INGREDIENTS

• 2 medium eggs
• 2 Tablespoons butter, melted 
• 2 Tablespoons sugar 
• 1 1/4 cup all purpose flour
• 2  tsp Matcha (green tea) powder
• 1 cup + 1 Tbsp milk any kind
• 1/2 tsp pure vanilla extract 

INSTRUCTIONS 

(I use my electric crepe maker to make the crepe, and this recipe shows the traditional way of making crepes using stove top method)

1. Place all ingredients into a blender and blend until smooth. In the meantime, heat a small non-stick skillet over low heat.
2. Once preheated, spray with non-stick spray and pour enough batter in to coat the bottom, twirling the batter around to evenly coat the pan. It won’t take much (about 1/4 cup).
3. Cook for 1-2 minutes or until the top begins to appear dry and the edges brown. Then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement.
4. Cook for another minute or so on the other side and then transfer to a serving plate. Place sheets of wax paper between crepes to keep fresh. There should be 10-12 crepes depending on the size of your pan.
5. Serve warm with Matcha/Vanilla/Red bean ice cream is amazing! Sprinkle more Matcha powder or icing sugar to enhance the taste!
6. To store, place in an airtight container or ziploc bag with sheets of plastic wrap or wax paper between each crepe. Will reheat well the next day.

Making Crêpes using my Electric Crêpes Machine

Recipe adapted from: Yummy Corner Blog