We had a delicious opportunity this week with unexpected access to an extra large bottle of fresh raw cream from a local community dairy just when lychees are in full swing in the markets. We can never get enough of these exotic fruits so we just couldn’t resist making them into this delectable trip to tastebud shambhala. This recipe is especially good for folks on the GAPS or SCD diets as it is full of living grass-fed dairy fat, raw and easily absorbed local free-range egg yolks, local raw honey and lychees. (Lychees are the source of a powerful beneficial yeast called Saccharomyces boulardii).

• 8 c cream (preferably raw from local grass-fed cows)
• 8 egg yolks (these must be from happy truly free-range chickens–whatever you do don’t use raw factory farmed egg yolks)
• 1 1/3 c local raw honey
• dash of salt
• 2 bunches lychees (around 2 cups lychee meat)

Method:
Mix the yolks and honey. Whisk in the cream (if you prefer you can also use 6 c cream and 2 c milk) and the dash of salt. Add in the sliced fresh lychees and juice. Place into ice-cream maker and allow to whip for around 20-40 mins. Be sure your bucket that is holding the mixture is cold enough by crushing the ice in a towel with a mallet and adding plenty of rock salt.

To slice the fresh lychees, peel the lychees and then slice wedges out of the meat similarly to how you would slice a peach or nectarine–all the way around the seed. I then cut these wedges in half while saving as much juice from the process as possible to add to the ice-cream.

Add a drizzle of raspberry-honey syrup for an extra layer of hella deliciousness.