This is such a delicious and fruity recipe plus the dragonfruit turns the ice cream bright pink! It's a simple recipe and doesn't involve any heating. The first thing you'll need to do is to mince up the dragon fruit and lychee. It's up to you how small to go. You can go anywhere from cubed pieces to pureeing the fruits. If you puree the fruit all the liquid is released so your final ice cream with be more pink, and much softer.
Once the fruit is minced, mix all the other ingredients in a bowl and whisk until the sugar is dissolved. Add in the fruit and whisk to combine. Refrigerate liquid for at least 30 minutes before churning.
Save some of your chopped dragon fruit and lychee pieces to top the ice cream.
Recipe
Makes: 1 pint Time: 1 hour
Ingredients
1 small dragon fruit
8 lychees canned + syrup
1 cup half and half
1 cup heavy cream
4 tbsp sugar
1 tsp vanilla
pinch of salt
Directions
Scoop out 3/4 of a dragon fruit and chop into small pieces with the lychees. The mixture should achieve something close to a jam like texture.
In a medium bowl, whisk together half and half, heavy cream, sugar, vanilla, and salt and until there are no more granules left in the mixture.
Add in the fruit including all the juices. You can add in 1-2 tbsp of lychee syrup to increase the subtle flavor.
Refrigerate mixture for at least 30 minutes before churning in an ice cream maker.
Once it's done, transfer the ice cream to the freezer to allow it to set.
Recipe from the Cooking Channel's recipe Lychee Dragon Fruit Ice Cream with Caramel Drizzle.
