Ginger Ice-Cream With Minted Lychees

• 1 (2 liter) carton vanilla ice cream, softened
• 1 (125 g) packet glace ginger, chopped
• 3 (567 g) cans lychees, in syrup
• 12 cup shredded of fresh mint

1. Combine the ice-cream and ginger in a large bowl.
2. Transfer to an 11 x 21cm (base measurement) loaf pan and cover with foil.
3. Place in the freezer for 2 hours or until firm.
4. Meanwhile, combine the lychees and mint in a large bowl.
5. Cover with plastic wrap and place in the fridge to macerate.
6. Turn the ice-cream out onto a clean work surface and cut into thick slices.
7. Divide the slices among serving plates and top with minted lychees to serve.

vanilla ice cream, ginger, cans lychees, mint

Taken from www.food.com/recipe/ginger-ice-cream-with-minted-lychees-184996 (may not work)