Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Lychee & rosewater ice cream New-recipe-icon

This refreshing lychee ice cream with a delicate rosewater flavour is the perfect showstopping dinner party dessert, with popping candy for added theatre

  • Prep: 15 mins
    plus 3 hrs freezing, no cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 548
  • Carbohydrates 57
  • Saturated Fat 20
  • Sugar 56
  • Protein 6
  • Fat 33
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 548
  • Carbohydrates 57
  • Saturated Fat 20
  • Sugar 56
  • Protein 6
  • Fat 33
  • Fibre 1
  • Salt 0.1

Ingredients

  • 425g can lychees in syrup
  • 10 raspberries
  • 1 tsp rosewater or rose liqueur
  • 300g double cream
  • 397g can condensed milk
  • popping candy, to serve

Method

  1. Tip the lychees with their syrup into a food processor, add the raspberries (they are only there to make it pink) and blitz until smooth. Add the rosewater and blitz again.

  2. In a clean bowl, whisk the cream to soft peaks. Stir in the lychee and raspberry mix and the condensed milk, and give it all one final quick whisk to get rid of any lumps. Tip it into a plastic container with a lid. Freeze for at least 3 hrs – there’s no need to churn it.

  3. When it's ready, spoon into tumblers and sprinkle each one with 1 tsp popping candy.

Suggested recipes from this collection...