Peel the lychees and remove the seeds. If you want to have some lychee pieces in the ice cream, reserve 2-3 lychees for adding later.
Blend together he rest of the ingredients, adding the honey or other sweetener to taste. Blend in the majority of the lychees until the mixture is smooth and creamy.
If you have reserseved some lychees, finelly chop them and hand stir the pieces into the cream mixture.
If your ingredients were at room temperature, refrigerate the mixture until it is cold before adding it to your ice cream maker. (If using a no-churn method, this step isn't necessary.)
Pour the cold ice cream mixture into your ice cream maker, and process according to the directions for your model until you have ice cream.
Depending on you rice cream maker, you may need to place the finished ice cream into the freezer for a short time to help firm it up (or serve immediately with a soft-serve texture).
For no-churn ice cream
Add the mixture to a freeze-safe container and place in the freezer. For best results, occasionally break up frozen bits, mixing them into the rest of the mixture. This ensures a creamier ice cream.
If you don't have fresh lychees, you can use canned. I prefer to use homemade coconut milk, but you can also use regular milk or packaged coconut milk.
How to pasteurize eggs
While the risk of salmonella poisoning is low, there is some risk when consuming raw eggs. To avoid issues, you can pasteurize your raw eggs before using them in recipes.To pasteurize eggs, place them in a pot and cover them with water. Heat the pan until the water reaches 138-140ºF/59-60ºC. Keep the water at that temperature for at least 3 minutes. (If eggs are very large, do it for 5 minutes.)Don't allow the temperature to get much hotter than that or you will end up cooking your eggs!After the time has passed, remove the eggs from the hot water and cool them by rinsing them with cool water. You can use them immediately or store them in the fridge until needed.