2 cups heavy cream
1 cup thin coconut milk
1 cup reserved lychee syrup from a can of lychees
4 egg yolks
1/2-3/4 cup sugar or to taste
1/2 teaspoon vanilla extract
1/2 cup chopped lychee (about 12 pieces)


Combine cream, coconut milk, reserved syrup, egg yolks and sugar in a 1 1/2 Р2-quart saucepan. Cook gently over low-medium heat, stirring, until thickened and mixture coats the back of a wooden spoon. Stir in vanilla extract and remove from heat. Strain mixture into a metal bowl and chill, covered, for at least 4 hours or overnight. To freeze, follow ice cream machine’s manufacturer directions, adding chopped lychee when ice cream is almost frozen. Transfer to a container and freeze until serving time. [Alternatively, freeze ice cream in a bowl with a tight-fitting lid and stir well every hour until frozen. This will result in an ice cream that has somewhat of an irregular texture, but delicious nonetheless.]