Durian ice cream

DIRECTIONS

• If using frozen durian, thaw completely.
• Remove seeds and press flesh through a nylon sieve to eliminate the fine fibres.
• Heat milk and cream in a heavy enamel or other non-aluminium pan, stirring until almost boiling.
• Whisk egg yolks with sugar until light, stir in a ladleful of the hot milk mixture and return to saucepan.
• Stir over very low heat until custard thickens, taking care not to let it boil or it will curdle.
• Cool the custard and chill it well, then add a little at a time to the durian pulp, combining it thoroughly before adding more custard.
• This keeps the texture even.
• Freeze in a churn or in a shallow glass dish.
• If using still-freezing method, stir 2 or 3 times during freezing to enhance smoothness.
• Or, after it has frozen, break into pieces and purée in food processor until smooth but not melted.
• Return to freezer until firm.
• Press freezer wrap directly on surface of ice cream to prevent ice crystals forming.
• It is advisable to store durian ice cream in a freezer container with a well-fitting lid.