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