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Author Notes: Indochina, 1954. It’s HOT. So hot your clothes are sticking to you. The heat is merciless, so you go to Cinque Doigt Marie’s where a ceiling fan spreads the aromas of Gitanes and simmering pho out into the street. Everyone is smoking---it’s a French colonial hang out, for the time remaining. At a corner table a Soviet spy is onanistically fingering a plate of spring rolls. In another room Keith Richards is playing Russian roulette with a Viet Minh. But it’s really stinking, sweaty hot and you need something to cool you down. After your third French 75** you decide on Marie’s Fizz. It’s cold. It’s good. Keith Richards walks out alive---again. - pierino
- 1/2 cup coconut milk
- 1 cup whole milk
- ½ cup fresh mint leaves, chopped
- ¾ cup granulated sugar
- Fleur de sel vanille*, just about ¼ tsp
- 1 cup heavy cream
- 1 cup dragon fruit pulp---1 fruit should yield this amount
- 1 tablespoon lime juice
- Seltzer water
- In a medium sized sauce pan scald but don’t boil the milk
- Whisk in the mint leaves and allow to steep for 30 minutes. Strain into a bowl.
- 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.
- Refrigerate for at least 6 hours
- Start your ice cream machine (I use a 1 ½ quart capacity Cuisinart). Run for 25 minutes or until it turns into ice cream.
- 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.
- *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.
- **And to make the French 75 before you move on to the fizz http://food52.com/recipes/13206-voila-l-ete-the-french-75
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Ice Cream
- This recipe was entered in the contest for Your Best Soda Fountain Recipe