Lychee Ice Cream Dessert Recipes

Steps:

• Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
• Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
• Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

Steps:

• Tip the lychees with their syrup into a food processor, add the raspberries (they are only there to make it pink) and blitz until smooth. Add the rosewater and blitz again.
• In a clean bowl, whisk the cream to soft peaks. Stir in the lychee and raspberry mix and the condensed milk, and give it all one final quick whisk to get rid of any lumps. Tip it into a plastic container with a lid. Freeze for at least 3 hrs - there's no need to churn it.
• When it's ready, spoon into tumblers and sprinkle each one with 1 tsp popping candy.

Steps:

• So simple!
• Place ice cream in a dish.
• Top with a few lychees.
• Drizzle with Frangelico or Amaretto (or lychee juice).
• ENJOY!

Steps:

• Drain the lychees, reserving their syrup.
• Coarsely chop the lychee then combine all ingredients including the reserved syrup.
• Freeze according to the directions for your ice cream maker.