Thursday, January 31, 2008

Ginger Ice-Cream with Minted Lychees

1 x 4 pints ctn vanilla ice-cream, softened
1 x 4.5 oz pkt glace ginger, chopped
3 x 20 oz cans lychees in syrup
1/2 cup shredded fresh mint

Combine the ice-cream and ginger in a large bowl. Transfer to an 4 x 8 inch (base measurement) loaf pan and cover with foil. Place in the freezer for 2 hours or until firm.
Meanwhile, combine the lychees and mint in a large bowl. Cover with plastic wrap and place in the fridge to macerate.
Turn the ice-cream out onto a clean work surface and cut into thick slices. Divide slices among serving plates and top with minted lychees to serve.

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