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Dessert
Asian
8 - 10 servings
2 hours 30 minutes
5 minutes
12 lychees, peeled and pitted
1/4 cup simple syrup (see recipe below)
1 quart vanilla ice cream
Chopped crystallized ginger for garnish
1/8 cup water
1/8 cup sugar
Coarsely chop the lychees and place on a baking pan along with the syrup. Freeze until solid (about 2 hours).
Break the lychees and syrup into 2 inch pieces. Place the pieces with the ice cream in a food processor. Process until blended. Pour into a 1 1/2 quarter container and freeze until firm.
To serve, scoop out the ice cream and garnish with the chopped crystallized ginger.
Bring sugar and water mixture to a rolling boil for 2 minutes or until sugar is dissolved. Chill in refrigerator.
