Cinque Doigt Marie’S Dragon Fruit Fizz

• 1/2 cup coconut milk
• 1 cup whole milk
• 1/2 cup fresh mint leaves, chopped
• 3/4 cup granulated sugar
• Fleur de sel vanille*, just about 1/4 tsp
• 1 cup heavy cream
• 1 cup dragon fruit pulp---1 fruit should yield this amount
• 1 tablespoon lime juice
• Seltzer water

1. In a medium sized sauce pan scald but don't boil the milk
2. Whisk in the mint leaves and allow to steep for 30 minutes. Strain into a bowl.
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. Refrigerate for at least 6 hours
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. 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. *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. **And to make the French 75 before you move on to the fizz http://food52.com/recipes/13206-voila-l-ete-the-french-75

coconut milk, milk, fresh mint, sugar, fleur, heavy cream, dragon fruit, lime juice, seltzer

Taken from food52.com/recipes/12279-cinque-doigt-marie-s-dragon-fruit-fizz (may not work)