Peel and seed lychees. Squeeze lychees through 2 thicknesses of cheesecloth to obtain 1 cup juice. Sprinkle gelatin over cold water and let stand 5 minutes. Scald milk, add soaked gelatin, and stir until thoroughly dissolved. Add sugar, mixing well. Cool. Add milk and half and half. Stir in lychee and lemon juice. Freeze in ice cream freezer. Source: _Heart of the Palms: Favorite recipes of the Palm Beaches_ Posted on GEnie by S.ZENSEN [Pattye], Jun 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 85 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 30.4mg||9 %|
|Sodium 38.1mg||1 %|
|Potassium 118.2mg||3 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 53.9g|
|Protein 3.6g||5 %|
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Calories per serving: 306
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