(#41) DRAGON FRUIT: Cooking With Cacti

Dragon fruit is the first in our series of asian-inspired flavors.  We took a trip to Chinatown to pick up some fresh fruit and spices and came up with five of our best flavors yet! 

You might not guess dragon fruit would make a good ice cream flavor, but we were pleasantly surprised with the subtly sweet outcome.  

We used pink and red dragon fruits (or "pitahayas") in our recipe.

Each fruit was only $1 each -- a STEAL (compared to $6/each at Whole Foods!) Thanks, Chinatown!

Scoopsies' Dragon Fruit Ice Cream

yields about 1.5 quarts

3 cups dragon fruit 
2 tsp lemon juice
1 1/2 cups heavy cream

3/4 cup whole milk
3 large egg yolks
2 large whole eggs
1 cup sugar
1/4 tsp guar powder
1/8 teaspoon salt

(#35) GREEN TEA: Mix & Matcha, Ice Cream & Mochi

We made this flavor four times before we got a perfectly balanced green tea ice cream.  Smooth, creamy, and light--our top flavor in the texture department.  

Make sure to use an imported good quality matcha powder.

As if we could make green tea ice cream without making mochi...

Scoopsies' Green Tea Ice Cream

yields about 1 quart

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup sugar

1/2 tbs honey

1 tbs matcha powder

3 egg yolks

pinch of salt

(#17) LYCHEE: The Sweetest Thing

Despite lychees being super trendy right now, there aren't tons of ice cream recipes out there.  We've been on a roll with our Scoopsies Originals, so we came up with one of our own.  Bon Appelych (is that a stretch?) 

Scoopsies' Lychee Ice Cream
yields about 1.5 quarts
1 1/4 cups whole milk

1 cup heavy cream

1/4 cup sugar

Juice of 1 lemon

1 cup of lychee syrup

20 oz

pinch of salt

20 oz. lychee, peeled & chopped

3 egg yolks