Durian Ice cream recipe

While durian is not native to China, both China and Hong Kong are major import markets for this distinctive looking fruit. The sweet flavor and thick texture of durian makes it perfect for ice cream. Use fresh durian if possible.

Ingredients:
4 to 6 segments fresh, frozen or canned durian, as needed to
make 4 ounces durian paste
2 large egg yolks
3 tablespoons granulated
sugar, or to taste
1 teaspoon vanilla essence
1 cup light cream
1
cup whole milk
Preparation:
Remove the seeds from the durian. Use an
electric mixer to mix the flesh into a paste. Press the paste through a fine
sieve. You should have 4 ounces durian paste at this point. (If not, use more
durian). Chill the durian paste until ready to use.

In a medium bowl,
whisk the eggs with the vanilla essence and sugar.

Bring the milk and
cream to a near boil over medium heat. 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 element).

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, a tablespoon at a time.

Either continue freezing, stirring several times throughout, or finish
the ice cream in an ice cream maker.