[Ingredients]
750ml single cream
250ml coconut milk
65g grated palm sugar
1tbsp vanilla extract
2 x 560g canned lychee - drained
[Steps]
Place cream, milk, sugar and vanilla in a large jig and whisk till the sugar dissolves.
Place lychees in a blender, pour in half the cream mixture and blend till smooth.
Pour lychee mixture to the jug and whisk with the remaining cream mixture.
Divide mixture into 2 ziploc bags, pressing out as much air as possible, and seal.
Lay each bag flat on a baking tray and freeze for 2.5hrs or until firm and just frozen.
Remove bags from freezer. Using hands, gently bend each bag to break the mixture into small pieces.
Place mixture into a food processor, in 2 batches, and process for 2-3mins until smooth.
Spoon mixture into a 2L loaf tin and freeze for 2hrs or until firm.