Lychee Ice cream Pop

Ingredients

• 15 pieces fresh lychee - peeled and pitted (about 200g) or can of lychees / drained
• 50ml fresh milk
• 1 tbsp vanilla monin syrup
• 10g white sugar
• 50g mascarpone
• 80ml heavy cream - beat until firm peaks form

Instructions

• 1. Add all the ingredients "except heavy cream" in your blender and puree with a blender until they are smooth. Strain the mixture through a sieve into another bowl.
• 2. Mix whipped heavy cream and lychee mixture together well to combine evenly.
• 3. Pour the blended lychee ice mixture evenly into ice pop mold and pop in your ice sticks then freeze for at least 3-5 hours or until firm.

• Adjust the sweetness according your taste.

https://www.atelierlalune.com/2016/05/lychee-ice-pop/

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