Lychee & rosewater ice cream

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

Nutrition per serving

kcal 548
fat 33g
saturates 20g
carbs 57g
sugars 56g
fibre 1g
protein 6g
salt 0.1g

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

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