'Dragon Fruit' is an interesting looking fruit with a good but subtle flavor. They're commonly found in South East Asia and that's where I first came across them but they're actually from Mexico originally (officially named 'Pitaya'). There's two main types, one with white flesh and one with pink or red. The skin of both types is red (I'll include some photos below). As you can see, I used the red variety to make this ice cream (no food coloring enhancement here) and it produced a brilliant fluro pink color which I'm sure would be a hit at a party. Knowing the flavor of the fruit is subtle, I decided to create a puree and cook to concentrate it. The result was tasty and the flavor was captured effectively. 

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 use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

1. 2 cups of red dragon fruit puree (flesh from 2 - 3 fruits)
2. 2 cups whipping cream
3. 1 can (395g/14oz) sweetened condensed milk

1. Peel the dragon fruits, chop into cubes and use a food processor to turn into a puree
2. Heat the puree on medium - high and cook to remove most of the water and increase the concentration (around 10 - 15 mins) then leave to cool
3. Whip the cream with an electric mixer until soft peaks form
4. Run the mixer on low as you pour in the sweetened condensed milk (1 can) and fruit puree
5. Fold through to ensure even mix and heavier ingredients haven't pooled at the bottom of the bowl
6. Transfer to a freezer safe container and freeze for 6+ hours
7. Serve and enjoy!

• The cooking stage was useful to reduce the water content (too much water makes the ice cream more icy) and increase the flavor concentration but the process was a bit hectic with hot dragon fruit puree spitting out of the pan. You might prefer to skip this step and instead strain and press the puree to extract excess water 

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 use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.