Lychee Ginger Ice Cream
This easy-to-make Ginger Ice-Cream with Minted Lychees blends creamy vanilla ice-cream with a gentle ginger kick and fresh minty lychees. Perfect for summer or anytime you crave a light, fruity dessert, it requires minimal prep and freezes beautifully for make-ahead indulgence.
Equipment
- 1 large mixing bowl
- 1 loaf pan (11 x 21 cm)
- Aluminum foil
- 1 medium bowl for lychees
- Plastic wrap
Ingredients
- 2 liters vanilla ice-cream softened
- 125 grams glace ginger chopped
- 3 cans 567 g each lychees in syrup
- 1/2 cup fresh mint shredded
Instructions
- Prepare the Ice-Cream Base: Gently scoop the softened vanilla ice-cream into a large mixing bowl. Using a spatula, fold in the chopped glace ginger evenly, ensuring that each spoonful of ice-cream has a subtle, spicy ginger flavor. Take care not to overmix, as you want the ice-cream to maintain its creamy texture while distributing the ginger throughout.
- Shape and Freeze the Ice-Cream: Transfer the ginger-infused ice-cream into a loaf pan measuring approximately 11 x 21 cm. Use the spatula to smooth the surface evenly, creating a flat top for even slicing later. Cover the pan tightly with a sheet of aluminum foil to prevent freezer burn and ice crystals from forming. Place the pan in the freezer for about 2 hours, or until the ice-cream is firm and holds its shape.
- Prepare the Minted Lychees: While the ice-cream is freezing, open the cans of lychees and drain them carefully, reserving a little syrup if you want a touch of sweetness in the final topping. Transfer the drained lychees into a medium mixing bowl. Sprinkle the shredded fresh mint over the lychees and gently toss them together with a spoon, ensuring the mint flavors coat the fruit evenly. Cover the bowl with plastic wrap and place it in the refrigerator to let the flavors mingle while the ice-cream sets.
- Slice the Ice-Cream: Once the ice-cream is fully frozen, remove the loaf pan from the freezer. To make slicing easier, let it sit at room temperature for 2–3 minutes to slightly soften the edges. Run a sharp knife under hot water, dry it, and slice the ice-cream into thick, even portions. Repeat until all slices are prepared, taking care to maintain neat edges for an attractive presentation.
- Plate and Serve: Arrange the ice-cream slices on serving plates, spacing them evenly. Spoon the minted lychee mixture generously over each slice, allowing the syrup to drizzle naturally around the ice-cream. For an extra touch of elegance, add a few small mint leaves on top as a garnish. Serve immediately to enjoy the creamy, gingery richness paired with the refreshing sweetness of lychees and the cooling aroma of mint.
- Optional Tips for Presentation and Storage: If preparing ahead, keep the remaining ice-cream covered and stored in the freezer. When ready to serve, slice just before plating for the best texture. The minted lychees can also be made a few hours in advance; refrigerating them allows the mint to infuse beautifully, enhancing both aroma and flavor.
Notes
- Use high-quality vanilla ice-cream for a creamy, rich texture and better flavor.
- Adjust the amount of chopped glace ginger to control the level of spiciness.
- Always use fresh mint rather than dried to preserve bright aroma and flavor.
- Allow the ice-cream to soften slightly before slicing to make serving easier and neater.
- Reserve a little lychee syrup to enhance sweetness or drizzle over the finished dessert.
- For more visually appealing slices, smooth the ice-cream surface in the loaf pan before freezing.
- Toasting the ginger lightly in a dry pan can intensify its aroma for a subtle flavor boost
