1. About 130 grams of red dragon fruit, mix well in a blender.
2. Filter, remove the sunspots and leave the juice, about 80 grams.
3. Pour 120 grams of pure milk, 2 egg yolks, and two-thirds of white sugar in a saucepan. (Prepare 50 grams of white sugar in total) Stir well.
4. Simmer on low heat, without boiling, cook until small bubbles appear. (Not the stirred bubbles, but the boiled small bubbles) Cook until 80 to 90 minutes hot, and let cool.
5. Add the whipped cream and the remaining white sugar, and beat until solid.
6. Whipped cream, add cold egg yolk milk, add 80 grams of filtered red fire dragon juice.
7. Stir well, cover with plastic wrap, and freeze in the refrigerator overnight.
8. Scoop the ice cream with a spoon and eat it directly.
