Lychee & Vanilla Bean Ice Cream

1 quart

1 hour

David Katz / Consulting Chef

    • 16 oz. The Perfect Purée Lychee Puree, thawed
    • 10 oz. heavy cream
    • 1 vanilla bean, seeds scraped
    • 5 large egg yolks
    • 1/4 cup granulated sugar
1. Place the Lychee puree, cream and vanilla bean (including the whole pod) in a 2-quart saucepan. Bring the pot to a bare simmer over medium heat. Remove the pan from heat and cover for 5 minutes.
2. While the vanilla steeps in the cream mixture, combine the egg yolks and sugar in a bowl and whisk to combine.
3. While whisking constantly, temper 1/3 of the cream mixture into the egg yolks and sugar. Return the tempered mixture to the remaining cream mixture and heat over a medium-low burner, stirring constantly until the custard coats the back of a wooden spoon.
4. Strain the custard into a metal container and cool in an ice bath.
5. Freeze the ice cream in a ice cream machine according to manufacturers instructions.