- 1 cup sugar
- 1 tablespoon cornstarch
- 3 large eggs
- slightly rounded 1/4 teaspoon five-spice powder
- 2 1/2 cups milk
- 1 3/4 cups drained chilled whole pitted litchis in syrup (about two 15-ounce cans)
- 1 1/2 cups chilled heavy cream
- In a heatproof bowl whisk together sugar, cornstarch, eggs, five-spice powder, and a pinch salt until combined well. In a heavy saucepan heat milk just to a boil and add in a slow stream to egg mixture, whisking. Transfer custard to pan and bring to a boil over moderate heat, whisking constantly. Boil custard gently, whisking, 1 minute. Remove pan from heat and cool custard, stirring occasionally. Chill custard, covered. until cold, about 3 hours.
- In a blender purée litchis with 1/2 cup cream and stir into custard with remaining cup cream. Freeze custard in an ice-cream maker. Ice cream may be made 1 week ahead.