4 or 5 segments fresh or frozen durian
250 ml/8 fl oz/1 cup milk
250 ml/8 fl oz/1 cup cream
2 egg yolks
125 g/4 oz/1/2 cup sugar
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 puree 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.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)