Lychee Kulfi Ice cream !!!

Ingredients–

• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz.) can evaporated milk
• 1 (16 oz.) carton of heavy whipping cream
• 2 (20 oz.) cans of lychee, drained and finely minced
• 3~ 4 drops of rose essence
• Pinch of salt (optional)
• 1 (12 oz.) tub of whipped topping, like Cool Whip, defrosted
• Ice cream cones to serve.
• Small candy like mini m&ms to decorate
• Confectioner’s sugar +few drops of water to stick the candy to the cones

To make the Lychee Kulfi Icecream- 

1. In a bowl, simply combine the condensed milk, evaporated milk, heavy whipping cream, minced lychee, the rose essence and salt (if using). Beat with a hand or electric beater until mixed well and is frothy. Gently fold in the whipped topping and mix well.
2. Pour into a freezing or glass container. Cover well and freeze for at least 6 hours or overnight.
3. Meanwhile, to decorate the cones, make a paste of the confectioner’s sugar and a few drops of water. Use as glue to stick the mini m&ms or sprinkles or any candy of your choice. Inverting the cones on a plate makes it easy to stick the candy. Let it dry.
4. To serve, scoop the frozen Lychee Kulfi into the decorated cones. Top with additional lychee, if desired.

Notes-

• ½ cup of mixed ground nuts like cashews+ almonds+ pistachios can also be added to the mixture before freezing.
• This kulfi can be set in the traditional kulfi molds or popsicle molds or small plastic cups with aluminum foil covers and popsicle sticks in them. Make sure to cover them well before freezing