Special equipment: ice cream maker
For the caramel
: In a small saucepan
set over high heat, add 1 cup water, the sugar, butter
and salt, and stir until completely dissolved. Continue stirring until golden brown. Carefully pour 1 1/2 cups of the half-and-half into the saucepan and stir continuously until combined. The caramel should coat the back of a spoon, if the consistency is not thick enough, slowly add the remaining 1/2 cup of the half-and-half. Pour in the vanilla and stir. Rest the caramel until completely cool, 20 minutes.
For the ice cream: Chop the lychees and two-thirds of the dragon fruit
flesh together until similar in consistency to a puree. Alternatively, use a food processor
; this method creates more liquid from the fruit and may make the ice cream less creamy than chopping by hand.
In a bowl, add the heavy cream
, half-and-half, sugar and salt. Whisk
until the sugar and salt dissolve. Add the fruit puree and mix to combine. The ice cream base will be somewhat thick.
Pour the ice cream
base into the bowl of an ice cream maker and churn
to desired consistency. Transfer the ice cream to an airtight container and freeze for at least 1 hour.
the remaining one-third of the dragon fruit into 1/2-inch cubes. Serve the ice cream with dragon fruit on the top and finish with the caramel drizzle.
Cook's Note: Store any leftover caramel drizzle
in the refrigerator for a later use.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.