Ingredients
500 ml full fat natural yoghurt
150 ml single cream
75 g caster sugar
1 x 425 g canned lychees
150 ml single cream
75 g caster sugar
1 x 425 g canned lychees
Method
- First drain the lychees, reserving the syrup, then put them in a food processor and whiz until smooth. Add the yoghurt and sugar and whiz again, then add the single cream and reserved syrup and mix until combined.
- Freeze and churn the mixture in an ice cream making machine. If you don’t have an ice cream maker, pour into a shallow container and freeze for about 2 hours, then transfer to the food processor and whiz, then refreeze for another hour, whiz again in a food processor and refreeze for another 3 hours, or overnight.
