Butterscotch Ice Cream with Dragon Fruit

1In a saucepan, heat the heavy cream (2 cups), whole milk (1 cup), and half of the sugar over medium heat until it starts to simmer, stirring occasionally.

2In a mixing bowl, whisk the egg yolks (4 large) with the remaining sugar until light and fluffy.

3Slowly pour the hot cream mixture into the egg yolks (4 large) while whisking continuously to temper the eggs.

4Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

5Remove from heat and stir in the salt (¼ teaspoon), vanilla extract (1 teaspoon), and butterscotch chips (½ cup) until the chips are melted and the mixture is smooth.

6Let the mixture cool completely, then refrigerate for at least 4 hours or overnight.

7Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

8Fold in the diced dragon fruit (1) gently.

9Transfer the ice cream to a container and freeze for a few hours until firm before serving.