1 cup of fresh lychees, deseeded

1 cup of cherries, deseeded

1 cup of cubed kiwi fruit

A good slosh of Cointreau (or substitute)

King Island vanilla yogurt (or substitute)

Lightly toasted shaved almonds

Mint leaves


Mix all the fruit (or substitute stone fruit) and as much Cointreau as you like at least a couple of hours before using to allow the Cointreau flavour to work.

Spoon into individual bowls, top with yogurt and toasted almonds and decorate with mint leaves.


Recipe thanks to Rick & Lynne Bronson

This recipe requires 2 hours cooling time and 12 hours freezing time. You can make this ice-cream up to 1 week ahead. Store, covered with plastic wrap, in the freezer. You can substitute the milk with soy milk, if desired

  • 3 egg yolks
  • 140g (2/3 cup) caster sugar
  • 750ml (3 cups) reduced-fat milk
  • 2 tbs cornflour
  • 1 x 565g can lychees in syrup, drained
  • 1 tsp finely grated orange rind
  • Fresh passionfruit pulp, to serve

1. Combine the egg yolks and sugar in a medium saucepan. Combine a little of the milk and the cornflour in a small bowl. Add to the egg-yolk mixture along with the remaining milk. Stir over medium heat for 5 minutes or until mixture boils and thickens slightly. Pour egg-yolk mixture into a heatproof bowl and cover the surface with plastic wrap or a disc of baking paper. Set aside for 2 hours to cool to room temperature.

2. Place lychees in the bowl of a food processor and process until pureed. Add to the egg-yolk mixture along with the orange rind and stir until well combined. Pour the lychee mixture into a shallow metal container and cover with foil. Place in the freezer for 4 hours or until just frozen.

3. Roughly break up the ice-cream with a large metal spoon. Transfer to the bowl of a food processor and process until smooth. Divide the mixture among six 250ml (1-cup) capacity freezer-proof plastic cups. Cover with plastic wrap and place in the freezer for 8 hours or until frozen.

4. Serve the lychee ice-cream tubs drizzled with passionfruit pulp. Nutritional information per serve: 8g protein, 4.5g fat (2g saturated fat), 46g carbohydrate, 5g dietary fibre, 1045kJ (250 Cals).

Recipe: Jan Purser