Ingredients
1 (20 ounce) can lychees in heavy syrup
1 pint vanilla ice cream
fresh mint leaves (for garnish)
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Reusable flat skewers — shish kebab, vegetables, meat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Reusable flat skewers — shish kebab, vegetables, meat
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Open the can of lychees and reserve the syrup to use for another recipe (great for a cocktail or stir fry sauce). Make sure the ice cream is very hard; this will make it easier to handle and give you more time to prepare the lychees. With a small spoon, scoop out about 2 teaspoons ice cream and stuff into one lychee as quickly as possible. I find it actually easiest to stuff the ice cream in with my (very clean) fingers. Repeat as needed. Place the stuffed lychees upright in a plastic container, and freeze for at least 4 hours before skewering and serving. It is O.K. to leave them overnight or for a few days in the freezer. Skewer the lychees, alternating between mint leaves. Four to five lychees work best on a skewer. Enjoy!