Lychee Ice Cream
An Original Recipe by Lorraine Elliott
Preparation time: minutes
Cooking time:
- 420g/14.8oz tin of lychees
- 1 cup cream
- 1/2 teaspoon vanilla extract
OR sub cream and vanilla with softened vanilla ice cream.
Step 1 - Blend the lychees, syrup and vanilla in a food processor until fine in texture and then add in the cream. Freeze for 4 hours. Blitz in the food processor and then refreeze. Repeat after another 4 hours. When you want to serve it place it in the fridge to ripen 30 minutes before serving.
Note: if you're using an ice cream maker, refrigerate until cold and then churn and then place in the fridge for the full set.