Best Lychees Ice Cream With And Without Frangelico Or Amaretto Recipes

Chocolate Ginger Lychees image

Provided by Bergy

Categories Candy

Time 28m

Yield 20 Chocolates

Number Of Ingredients 4

20 fresh lychees, peeled & pit removed
20 pieces candied ginger
6 ounces dark chocolate
1/2 ounce shortening

Steps:

Carefully stuff each lychee with ginger.
Put the chocolate& shortening in the top of a double boiler, stir over simmering water until the chocolate has melted, allow to cool slightly Dip stuffed lychees into the chocolate carefully remove with a fork& tap lightly to remove surplus chocolate Place lychees on an oven tray lined with wax paper, place in fridge to set.
Drizzle any left over chocolate over the chocolated to make a little pattern Keep refrigerated until you are going to serve them.

Lychee Ice Cream image

Provided by Pikake21

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 4

Steps:

Drain the lychees, reserving their syrup.
Coarsely chop the lychee then combine all ingredients including the reserved syrup.
Freeze according to the directions for your ice cream maker.

Nutrition Facts : Calories 369.2, Fat 29.8, SaturatedFat 18.4, Cholesterol 108.7, Sodium 31.2, Carbohydrate 26.5, Fiber 1.2, Sugar 22.9, Protein 2.4

Peach Crisp With Toffee, Pecans & Amaretto image

Provided by swissms

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 large peaches, peeled, halved, pitted, each half cut into 6 wedges (about 3 1/2 pounds)
1/4 cup sugar
1/4 cup Amaretto
2 tablespoons orange juice
1 1/2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 cup toffee pieces (such as Skor)
1/2 cup chopped pecans
6 tablespoons all-purpose flour
4 1/2 tablespoons chilled butter, cut into 1/2-inch cubes

Steps:

In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
Preheat oven to 350°F
Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
Cool slightly. Serve with vanilla ice cream.