Stuffed Lychees On Skewers - cooking recipe

Ingredients

1 (20 ounce) can lychees in heavy syrup
1 pint vanilla ice cream
fresh mint leaves (for garnish)

Preparation

Open the can of lychees and reserve the syrup to use for another recipe (great for a cocktail or stir fry sauce).
Make sure the ice cream is very hard; this will make it easier to handle and give you more time to prepare the lychees. With a small spoon, scoop out about 2 teaspoons ice cream and stuff into one lychee as quickly as possible. I find it actually easiest to stuff the ice cream in with my (very clean) fingers. Repeat as needed.
Place the stuffed lychees upright in a plastic container, and freeze for at least 4 hours before skewering and serving. It is O.K. to leave them overnight or for a few days in the freezer.
Skewer the lychees, alternating between mint leaves. Four to five lychees work best on a skewer. Enjoy!