Buko Lychee Ice Cream
INGREDIENTS
1 – 370ml Angel All-Purpose Creamer, chilled overnight
½ cup Angel Condensada, chilled
1 nut buko, juice and meat separated
1 – 565g canned lychee, drained and cut in wedges
PROCEDURE
- Slice the meat into strips and add about 2/3 cup juice.
- Press this and strain the liquid out.
- Mix with the chilled condensada.
- Whip the Angel All Purpose Creamer and add in the pressed buko juice and condensed milk.
- Freeze for 30 minutes.
- Fold in the buko strips and the lychee wedges.
- Freeze overnight.
Kita Calculator
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Selling Price:
66.23
Total Recipe Cost (Puhunan):
215.25
Potential Profit (Kita!):
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