Ingredients

• 1 cup milk
• 1 cup heavy cream
• 1 whole vanilla bean, split
• 3 egg yolks
• 1/3 cup superfine sugar
• 3 11-ounce cans peeled whole lychees in heavy syrup

Instructions

1. In a medium saucepan, combine the milk, cream, and vanilla bean. Place the mixture over medium heat and bring to a simmer.

2. Meanwhile, in a small bowl, whisk the egg yolks with the sugar until light. Pour a small amount of the hot milk into the yolk mixture, whisking constantly. Return the mixture to the milk in the pan and cook and stir until the mixture thickens enough to coat the back of a metal spoon. Transfer the mixture to a bowl.

3. Drain the lychees, reserving 1/4 cup of the syrup. Place the lychees and the reserved syrup in a food processor or a blender. Process for 15 seconds, or until the mixture is puréed but with some pieces remaining. Stir the purée into the cream mixture until well blended. Chill.

4. Transfer the chilled mixture to an ice cream maker and freeze according to the manufacturer’s directions.

Other Ice Creams, Crèmes and Mousses

Bailey's Mousse
Chocolate Mousse
Chocolate Mousse with Raspberries
Crème Brûlée
Crème Brûlée Stuffed Pears
Crème Caramel
Ginger Flan
Vanilla Ice Cream
Vanilla Mousse Meringues

Tip

Serving Ice Cream Without the Melt