How To Make Dragon Fruit Ice Cream
'Dragon Fruit' is an interesting looking fruit with a practiced but subtle season. They're commonly found in South Eastern asia and that's where I kickoff came beyond them only they're actually from Mexico originally (officially named 'Pitaya'). There'due south two primary types, one with white flesh and one with pinkish or red. The pare of both types is red (I'll include some photos beneath). As yous tin can see, I used the red diversity to brand this ice cream (no food coloring enhancement here) and it produced a bright fluro pink color which I'chiliad sure would exist a hit at a political party. Knowing the flavour of the fruit is subtle, I decided to create a puree and melt to concentrate it. The result was tasty and the flavor was captured finer.
Yield ~ 1.five litres / 1.5 quarts
Prep time: 25 mins + xv mins cooking + 6 hours freezing
My rating: 4/5
Read on for the ingredients, method and notes.
Ready to get serious about your ice cream making?
The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home employ.
The ii ice foam makers I recommend are the Cuisinart ICE-seventy and the Breville BCI600 Forty. Click the images beneath to read more than about those two machines or cheque out my complete guide to ice cream makers to see all the options and read the pros and cons of each.
Ingredients
- two cups of blood-red dragon fruit puree (flesh from 2 - 3 fruits)
- 2 cups whipping cream
- 1 can (395g/14oz) sweetened condensed milk
Method
- Peel the dragon fruits, chop into cubes and use a food processor to turn into a puree
- Heat the puree on medium - loftier and cook to remove most of the water and increase the concentration (around 10 - 15 mins) and so leave to absurd
- Whip the cream with an electric mixer until soft peaks form
- Run the mixer on low as you pour in the sweetened condensed milk (1 tin can) and fruit puree
- Fold through to ensure even mix and heavier ingredients haven't pooled at the lesser of the basin
- Transfer to a freezer safe container and freeze for 6+ hours
- Serve and enjoy!
Notes
- The cooking stage was useful to reduce the h2o content (besides much water makes the ice cream more icy) and increase the flavor concentration merely the process was a bit hectic with hot dragon fruit puree spitting out of the pan. You might prefer to skip this footstep and instead strain and press the puree to extract excess water
No Churn Dragon Fruit Ice Cream
Ready to become serious about your ice cream making?
The 'no churn' method is great for occasional batches just if you desire to get serious about your ice cream making I propose you invest in an ice cream maker designed for home apply.
The two ice cream makers I recommend are the Cuisinart Water ice-70 and the Breville BCI600 XL. Click the images below to read more than most those two machines or check out my complete guide to ice cream makers to meet all the options and read the pros and cons of each.
Summary
Recipe Name
No Churn Dragon Fruit Ice Cream
Author Name
Nick at SpoonReport.com
Published On
Grooming Time
Cook Fourth dimension
Total Fourth dimension
Average Rating
Based on 2 Review(s)
Source: https://spoonreport.com/no-churn-dragon-fruit-ice-cream-recipe/
0 Response to "How To Make Dragon Fruit Ice Cream"
Post a Comment