Lychee & Vanilla Bean Ice Cream 1 quart 1 hour David Katz / Consulting Chef

Ingredients:

• 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

Method:

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, place the egg yolks and sugar in a medium 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, constantly stirring until the custard coats the back of a wooden spoon.
4. Strain the custard into a metal container and cool it in an ice bath.
5. Freeze the ice cream in a machine according to the manufacturer’s instructions.