Lychee & Rosewater Ice Cream Recipe

In a blender, puree the lychees until smooth.

In a separate bowl, whisk together the heavy cream, milk, sugar, rosewater, and salt until the sugar is dissolved.

Stir in the lychee puree until well combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours, or until firm.

Serve the lychee and rosewater ice cream in bowls or cones and enjoy!