Take homemade or store-bought ice cream and make this exotic Lychee and Mint Ice Cream.
Lychee and Mint Ice Cream with Passionfruit
Serves 8-10
Ingredients:
560g lychees, drained, plus extra to serve
½ cup caster sugar
4 sprigs mint, plus extra to serve
2 tbsp lemon juice
2 litres ice cream base
Passionfruit pulp, to serve
Method:
Combine lychees, sugar, mint and lemon juice in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high, bring to boil. Cook for 2 minutes or until syrup thickens slightly. Process until smooth.
Strain through a fine sieve, pushing pulp through. Stir juice into ice cream base. Churn until set. Transfer to a 10 x 20cm loaf tin. Cover with baking paper and freeze for 6 hours or until firm.
Turn onto a serving plate. Top with lychees, mint and passionfruit pulp to serve.
