Beat the tropical heat with this Mao Shan Wang durian ice cream. Make your own small-batch artisan ice cream with this simple recipe featuring the king of fruits! You can also use pure frozen durian puree for this recipe, simply thaw it and then use it like you would fresh!
(Makes ½ litre)
240ml whole milk
240ml whipping cream
2 tbsp light corn syrup
2 egg yolks
240g durian puree
- Combine milk, whipping cream, corn syrup and sugar in a saucepan and bring to a simmer over medium heat.
- Once milk mixture starts to bubble, remove from heat and add a little at a time to egg yolks, whisking quickly to incorporate them
- When all the milk has been added to the egg yolks, return the mixture to the pot and continue stirring over low heat until mixture thickens enough to coat the back of a spoon
- Remove from stove and pour custard mixture into a bowl set in an ice-bath to cool down.
- Meanwhile, prepare the durian puree by removing the seeds and passing the flesh through a fine mesh sieve.
- Stir the durian puree into the cooled custard mixture. Cling-wrap over the surface of the mixture and chill overnight.
- The next day, churn ice cream base in an ice cream maker until ice cream has increased in volume and resembles soft-serve ice cream.
- Transfer into a container and freeze for at least 4 hours or until ice cream is no longer soft.
- Serve and enjoy!