Ingredients

For the Ice Cream

• 1 can / 20 oz / 567 g lychees in heavy syrup

• ¾ cup / 180 ml whole milk

• 1½ cups / 360 ml heavy whipping cream

• ½ cup / 100 g granulated sugar

• 4 large egg yolks

• 1 pinch fine salt

Additional Notes

Lychee Chunks: This came out absolutely incredible. My only note is that I forgot to add lychee chunks — don't make the same mistake, they would have taken it to another level.

Method

1. Make the Lychee Purée: Open the can of lychees and measure out ½ cup / 120 ml of the syrup and set it aside. Drain the rest. Blend the lychee fruit on high until completely smooth. If you want fruit pieces in the ice cream, set aside 3–4 whole lychees before blending, chop into small pieces, and freeze them for later.

2. Cook the Custard Base: In a medium saucepan, combine the whole milk, heavy cream, ¼ cup of the sugar, the salt, and the reserved lychee syrup. Bring to a bare simmer over medium heat — do not boil — then reduce to low. In a separate bowl, whisk the egg yolks and remaining ¼ cup of sugar together until pale yellow and slightly thickened.

3. Temper the Eggs: Slowly ladle about ½ cup / 120 ml of the hot cream mixture into the egg yolks while whisking constantly. Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, for 5–7 minutes until the custard thickens enough to coat the back of a spoon.

4. Add the Purée: Remove from heat and stir the lychee purée completely into the hot custard.

5. Strain & Chill: Pour the mixture through a fine mesh strainer into a clean bowl. Cover and refrigerate for at least 4 hours or overnight until completely cold. Do not churn a warm base.

6. Churn: Pour the cold custard into the ice cream machine and churn according to the manufacturer's instructions. If you reserved frozen lychee pieces, add them in during the last 1–2 minutes of churning.

7. Freeze: Transfer to an airtight container, press plastic wrap directly onto the surface, and freeze for 2–3 hours until firm before scooping.