Lychee Ice Cream

2 cups (14 oz) fresh lychee peeled and deseeded, 380g
1/2 cup cream
3/4 cup sweetened condensed milk
1 cup milk
4 egg yolks
1/2 cup sugar
pinch salt

Wash, peel and deseed lychee. Puree the lychee in blender or food processor.

Stir cream and lychee together.

In a small pot, add in milk, condensed milk and heat over low heat until just steaming.

In separate bowl whisk egg yolks, sugar and salt.

Pour heated milk into egg mixture, 1-2 tbsp at a time, stirring constantly while pouring.

Pour egg/milk mixture back into the pot. Heat over low to medium heat, stirring and scraping the bottom constantly, until mixture thickens and coats the back of a spoon.

Remove from heat, then stir in the lychee cream mixture. Let cool completely.

To make ice cream follow the instructions of your ice cream maker.

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