Cookwith - Lychee Ice Cream (Inspired by Jeni Britton’s Technique)

Ingredients

• 1 can (20 oz) lychees in syrup, drained and syrup reserved
• 2/3 cup reserved lychee syrup (from can)
• 2 cups whole milk
• 1 tbsp plus 1 tsp cornstarch
• 1 1/4 cups heavy cream
• 2/3 cup sugar
• 2 tbsp light corn syrup
• 1/4 tsp kosher salt
• 3 tbsp cream cheese, softened (full-fat, block-style recommended)
• 1 tsp pure vanilla extract