Durian ice cream

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READY IN: 4hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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