Butterscotch Ice Cream with Dragon Fruit Swirl

1In a saucepan, heat the heavy cream (2 cups) and whole milk (1 cup) over medium heat until it starts to simmer, then remove from heat.

2In a separate bowl, whisk together the sugar and egg yolks (4 large) until well combined.

3Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent curdling.

4Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).

5Remove from heat and stir in the butterscotch chips (½ cup) until melted and smooth.

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

7Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

8While the ice cream is churning, blend the diced dragon fruit (1) in a blender until smooth.

9Once the ice cream is ready, layer it in a container with dollops of the dragon fruit (1) puree and swirl gently with a spoon.

10Cover the container and freeze the ice cream for at least 4 hours before serving.