Name: Jeni-Style Fresh Lychee Ice Cream
Prep time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups fresh lychee flesh (about 1.5 lbs lychees, peeled, pitted, chopped); 2/3 cup granulated sugar, divided; 2 tsp cornstarch; 3 tbsp cream cheese, softened; 1/8 tsp fine sea salt; 1 1/4 cups heavy cream; 2 cups whole milk; 1/4 cup light corn syrup; 1 tbsp fresh lime juice

Jeni-Style Fresh Lychee Ice Cream

HeartyPotato7275

This Jeni-style fresh lychee ice cream uses her signature method—cornstarch and cream cheese for scoopable, ultra-creamy texture—while highlighting the delicate, floral sweetness of fresh California lychees. The addition of lime juice brightens the flavor, keeping the ice cream refreshing and vibrant. The result is a silky, luscious dessert that’s as striking to look at as it is to eat, with subtle pinkish hues and aromatic tropical notes. Perfect for warm, breezy California evenings or any time you want to channel summer’s best flavors.

Ingredients

Instructions

In a blender, puree the fresh lychee flesh with 1/3 cup sugar until completely smooth. Strain through a fine mesh sieve to remove any bits of skin or fibrous pulp. Set aside.
In a small bowl, whisk the cream cheese and salt until smooth and creamy. Set aside.
In a small cup, mix 2 tbsp of the milk with the cornstarch to create a smooth slurry. Set aside.
In a medium saucepan, combine the remaining 1/3 cup sugar, heavy cream, remaining milk, and corn syrup. Bring to a gentle boil over medium heat, stirring occasionally. Once it reaches a boil, cook for 4 minutes. Remove from heat.
Whisk the cornstarch slurry into the hot milk mixture. Return saucepan to medium heat and cook, stirring constantly, until slightly thickened, about 1 minute.
Gradually whisk the hot milk mixture into the bowl with the cream cheese until smooth and fully combined. Stir in the strained lychee puree and lime juice.
Pour the ice cream base into a 1-gallon zip-top freezer bag, seal, and submerge in an ice bath until thoroughly chilled (about 30 minutes).
Once cold, pour the mixture into your ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes.
Transfer the churned ice cream to a lidded container, press a piece of parchment directly onto the surface, and freeze until firm, at least 4 hours or overnight.
Scoop and serve! For an elevated finish, top with fresh lychee slices or a sprinkle of lime zest.