One of my favorite places to get exotic fruits is our local Asian grocery store. I find everything in the store fascinating and as I am starting to make more Asian dishes for dinner, I've been visiting the store a lot more. While I am there I like to browse the produce section and I'm never disappointed. This time around, they had cactus and dragon fruit and I had to grab them. The flavors are very different, but mixed with the right ingredients and a tidbit of rum, you get something so fun you want to share it with everyone. Cheers!
Ingredients: 4 prickly pears, peeled and diced 1/2 cup sugar 1/2 cup heavy cream 1 cup water 2 tbsp rum Coconut Ice Cream Directions: 1. In a medium saucepan add prickly pear, sugar and 1/2 cup water and cook down on medium heat for 10-15 minutes. Remove from heat and let come to room temperature 2. Once cooled, add prickly pear mixture to a blender and blend until smooth. Strain and add mixture back to the blender 3. Add remaining water, heavy cream and rum to blender and blend 4. Pour into ice cream maker and freeze following manufacturer's instructions 5. When frozen alternate coconut ice cream and prickly pear and swirl gently
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