Durian Ice Cream Recipes
DURIAN ICE CREAM DESSERT
Durian fruit is very common in Southeast Asia. The sweet flavor and thick texture of durian fruit make it perfect for ice cream.
Provided by Rhonda Parkinson
Categories Dessert
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Remove the seeds from the durian and scoop out the flesh into an electric mixer . On low to medium speed, mix the flesh into a paste.
- Press the paste through a fine sieve. You should have 4 ounces of durian paste at this point. (If not, use more durian.) Chill the durian paste until ready to use.
- In a medium bowl, whisk the egg yolks with the vanilla essence and sugar.
- Bring the milk and cream to a near boil over medium heat and then reduce the heat to low. Pour in the egg mixture, stirring constantly to thicken. Take care not to let the mixture boil, or the milk will curdle. (If you see bubbles forming at the edge of the saucepan, take it off the stove).
- Once a thick consistency, remove from the heat and allow the custard to cool. Chill the custard in the freezer for 30 to 45 minutes, until it is just beginning to harden.
- Gradually stir in the durian paste, 1 tablespoon at a time, until completely incorporated.
- Either continue freezing, stirring several times throughout, or finish the ice cream in an ice cream maker .
Nutrition Facts : Calories 777 kcal, Carbohydrate 113 g, Cholesterol 181 mg, Fiber 14 g, Protein 13 g, SaturatedFat 8 g, Sodium 114 mg, Sugar 15 g, Fat 36 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
DURIAN ICE CREAM
From Charmaine Solomon's Encyclopedia of Asian Food, Periplus Editions,1998 I'm always on the lookout for durian recipes and this is a good one.
Provided by Missy Wombat
Categories Frozen Desserts
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 247.2, Fat 16, SaturatedFat 9.6, Cholesterol 115.8, Sodium 36.8, Carbohydrate 24.2, Sugar 20.9, Protein 3.1
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