(#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

(#4) COCONUT CURRY: Gifts from the Silk Road

Exotic flavors are always fun to make, especially when you're familiar with a flavor combination from a food dish and want to adapt it to ice cream.  Coconut curry was a suggestion from our Facebook page and we were eager to try it out for this very reason.  In this recipe, the coconut milk and coconut flakes really complement the curry. In a bite, you taste the curry as much as you do the coconut, and the result is a balanced ice cream that isn't as overwhelming as you might think.  

Coconut curry has a very sorbet-like consistency.  It fits for this flavor, but we suggest eating it fresh out of the ice cream maker because it does get flakey!

Coconut Curry Ice Cream

(yields about 1 quart)

 2 cups sweetened flaked coconut
4 cups coconut milk
1/2 cup unrefined cane sugar
1 piece of ginger
2 tsp curry powder
Pinch of salt
6 egg yolks
1 tsp pure vanilla extract
recipe adapted from Aida Mollenkamp