Simple Dragon Fruit Ice Cream ref: Raymond Patterson – Pitaya yahoogroup 2 cups dragon fruit 2 cups half and half (half light cream and half milk) 1 cup sugar
I’ve experimented with other sweeteners to cut down sugar level, so far the only working alternative I’ve found is agave nectar, as the cactus sweetener seems compatible with the dragon fruit.
Pashionate Dragon Ice Cream ref: llnickers – Pitaya yahoogroup Warm 1 cup milk in a small saucepan.Whisk 2 eggs with ½ cup sugar in a separate bowl. Slowly add the warm milk to egg mixture continuing to whisk. Pour mixture back into the pan and heat slowly until thickened, stirring constantly. DO NOT BOIL. Let cool to room temperature Add 2 cups of cream or half cream/half milk plus 2tsp vanilla and chill overnight. Put in a 1 quart ice cream maker and follow manufacturer’s instructions.
Add 1- ½ cups peeled dragon fruit cut into ½” cubes dragon fruit chunks and ½ cup passionfruit (strain out some of the seeds) just before the end of the freezing process – or ¼ cup lemon juice can be substituted for passion fruit. Makes about 1 litre. Yum!
Dragon Fruit Ice Cream using Coconut Milk Cut your dragon fruit in half, use a spoon and remove all the fruit and process in a food processor.
Combine 1 can full fat coconut milk (475ml), 3 egg yolks, 1 tsp vanilla and a pinch of sea salt in a sauce pan over medium heat. Bring to a mild boil constantly whisking. Remove from heat and let cool. Add your dragon fruit to your cooled coconut milk mixture. Once mixed, place in your refrigerator to cool, for at least 2 hours but you can leave it overnight. Remove from the fridge and immediately use in your ice cream maker after you mix it slightly to ensure nothing settled. This ice cream will not turn into a brick like most coconut milk ice cream. Enjoy once it is done. Live on the edge a little and serve in the shell of the fruit. Enjoy. Ref: http://civilizedcavemancooking.com/recipes/desserts/dragon-fruit-ice-cre…