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 or blender; 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.
Chop 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.
Store any leftover caramel drizzle in the refrigerator for a later use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.