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Heat milk, cream, mint and green tea leaves in a saucepan (without bringing to a boil) and let steep for 15 minutes.
Let stand 5 minutes.
Purée lychees in a food processor until smooth. In a freezer-safe bowl, combine sugar, egg yolks and lychee purée until you achieve a uniform texture.
Strain hot milk over lychee mixture and mix well.
Place bowl with final mixture in freezer and let harden 4 hours.
Every hour, scrape sides of bowl and bring mixture to the centre to help it set.
Once the ice cream has set completely, sandwich 1 Tbsp. (15 mL) between two shortbread cookies, serve and enjoy1
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.