Lychees Ice Cream With And Without Frangelico Or Amaretto Recipes

Steps:

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

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:

• Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer.

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.