Cinque Doigt Marie’S Dragon Fruit Fizz

1. 1

   In a medium sized sauce pan scald but don't boil the milk

2. 2

   Whisk in the mint leaves and allow to steep for 30 minutes. Strain into a bowl.

3. 3

   Add the sugar, fleur de sel and dragon fruit pulp and using a hand mixer or immersion blender beat until smooth, continue by adding cream and finally lime juice. Despite its forbidding exterior dragon fruit is amazingly easy to work with.

4. 4

   Refrigerate for at least 6 hours

5. 5

   Start your ice cream machine (I use a 1 1/2 quart capacity Cuisinart). Run for 25 minutes or until it turns into ice cream.

6. 6

   Scoop the ice cream into heavy glasses and add a generous amount of cold seltzer water. This will froth up big and nasty when you hit it with seltzer.

7. 7

   *Fleur de sel vanille, well a really good friend brought some of this stuff back from France. Substitute plain fleur de sel and 1/4 teaspoon vanilla extract.

8. 8

   **And to make the French 75 before you move on to the fizz http://food52.com/recipes/13206-voila-l-ete-the-french-75

No additional tips available.