Ginger and Lychee Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Ston Easton Park,
Ston Easton

Chef Robert Jones


  • 2 pints (generous litre) milk
  • 10 egg yolks
  • 6 oz. (175 g.) sugar
  • 3 drops vanilla
  • 4 oz. (125 g.) castor sugar
  • 5 fl.oz. (150 ml.) double cream
  • 1 small jar stem ginger in syrup
  • 1 small tin lychees
  • 1½ oz. (40 g.) ground ginger


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 cream and some diced stem ginger and diced lychees to preference. Place into ice cream machine or deep freeze. If using deep freeze, bring out and stir every 15-20 minutes until set.