3 egg whites
1 1/4 cups (10 oz/315 g) sugar
2 cups (16 fl oz/500 ml) heavy cream (double/thickened)
1 1/4 lb (615 g) can lychees, drained and roughly chopped
1 cup (8 oz/250 g) chopped crystallized (sweet) stem ginger in syrup
Grated Zest (rind) of 1 orange, for garnish
1. Beat the egg whites until thick, gradually add the sugar and beat until stiff peaks form. Add the cream and continue beating until the mixture is thick and creamy.
2. Add 2 teaspoons of the ginger syrup into the chopped lychees. Gently mix the lychees and ginger into the Ice cream mixture and pour into a large (2-qt/2-l) flat dish. Cover and freeze. When almost set, take out, beat again, then return to the freezer to set overnight.
3. One hour before serving, place the ice cream in the refrigerator to soften a little. Garnish with the orange zest.