Durian season is about to over, I still haven't got enough of it. So I quickly buy more to keep in the freezer for my baking usage.
Durian Ice cream is one of the sweet staffs that I have made in this season. It is made by good quality and big amount of durian. Everyone thumbs up for this recipe. It is very rich, smooth and so creamy. People ask for 1 scoop only will ask for another.
180ml whole milk
200ml whipping cream
3 large egg yolks
4 tablespoon caster sugar
1 teaspoon cointreau
200g red prawn durian puree
Warm the milk in a sauce pan. Beat the caster sugar with egg yolk until pale in color.
Ladle a little of the hot milk mixture onto the eggs and whisk immediately. Continue to add the milk, a ladleful at a time, whisking each well before adding the next. Pour this mixture back into the warm saucepan and cook very gently for a few minutes, stirring constantly with a rubber spatula or wooden spoon until smooth and thicken.
Add in the durian puree and cook for another 10 minutes until very thick paste. Keep stirring to reduce the heat to avoid the egg cook any further. Sieve the durian custard through a fine sieve and discard any fibre. Then mix with the whipping cream and cointreau.
Cling wrap the cream after the mixture completely cool down at room temperature. Chill in the fridge for 3 hours before churning in the ice cream maker. Once the custard had churned, transfer them to an ice cream container and keep in the freezer for few hours until set. Enjoy!
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