Ginger and Lychee Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 2 pints (generous litre) milk
  • 10 egg yolks
  • 6 oz. (


Put the milk on to warm with the ground ginger.

Whisk the egg yolks, sugar and vanilla essence until almost white.

Whisk the milk into the eggs and sugar and pass through a fine sieve. Return to a clean pan and put onto a low heat and stir continuously until it coats the back of a spoon. Do not boil. Pass through a sieve and leave to go cold.

When cold add the double cre