Lychee And Ginger Ice Cream

1. 1

   Beat the egg whites until thick, gradually add the sugar and beat until stiff peaks form. Add the cream and continue beating until the mixture is thick and creamy.

2. 2

   Add 2 teaspoons of the ginger syrup into the chopped lychees. Gently mix the lychees and ginger into the ice cream mixture and pour into a large (2-quart) flat dish. Cover and freeze. When almost set, take out, beat again, then return to the freezer to set overnight.

3. 3

   One hour before serving, place the ice cream in the refrigerator to soften a little. Garnish with the orange zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.