Durian Ice Cream

Time

Prep 30 min · Cook 240 min · 270 min total

Difficulty

medium

1. 1

   If using frozen durian, thaw completely. Remove seeds and press flesh through a nylon sieve to eliminate the fine fibres.

2. 2

   Heat milk and cream in a heavy enamel or other non-aluminium pan, stirring until almost boiling.

3. 3

   Whisk egg yolks with sugar until light, stir in a ladleful of the hot milk mixture and return to saucepan.

4. 4

   Stir over very low heat until custard thickens, taking care not to let it boil or it will curdle.

5. 5

   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.

6. 6

   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.

7. 7

   Or, after it has frozen, break into pieces and purée in food processor until smooth but not melted.

8. 8

   Return to freezer until firm. Press freezer wrap directly on surface of ice cream to prevent ice crystals forming.

9. 9

   It is advisable to store durian ice cream in a freezer container with a well-fitting lid.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.