Ginger Ice-Cream With Minted Lychees

1. 1

   Combine the ice-cream and ginger in a large bowl.

2. 2

   Transfer to an 11 x 21cm (base measurement) loaf pan and cover with foil.

3. 3

   Place in the freezer for 2 hours or until firm.

4. 4

   Meanwhile, combine the lychees and mint in a large bowl.

5. 5

   Cover with plastic wrap and place in the fridge to macerate.

6. 6

   Turn the ice-cream out onto a clean work surface and cut into thick slices.

7. 7

   Divide the slices among serving plates and top with minted lychees to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.