1 pack unflavored gelatin
1/4 cup cold water
1/3 cup milk
1/2 cup sugar
1 cup half & half
1 tsp. lemon juice
Peel and seed lychees. Squeeze lychees through 2 thicknesses of cheesecloth to obtain
1 cup juice. Sprinkle gelatin over cold water and let stand 5 minutes. Scald milk,
add soaked gelatin, and stir until thoroughly dissolved. Add sugar, mixing well. Cool.
Add milk and half & half. Stir in lychee and lemon juice. Freeze in ice cream freezer.
Source: Heart of Palms: Favorite Recipes of the Palm Beaches.
June 18, 1992 by Sylvia Steiger.