Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 8 6 115 g 500 ml 350 g 300 ml Egg yolks Caster (superfine) sugar Full-fat (whole) milk Durian flesh Double cream

Instructions Jump to Ingredients ↑

  1. : In a bowl, whisk the egg yolks and sugar together until light and frothy. In a heavy pan, heat the milk to just below boiling point, then pour it slowly into the egg mixture, whisking constantly. Strain the milk and egg mixture into a heavy pan and place it over the heat, stirring constantly, until it thickens and forms a creamy custard. Leave to cool. Puree the durian flesh. Strain the custard in to a bowl, then whisk in the cream. Fold in the durian flesh, making sure it is thoroughly combined. Pour the mixture into an ice cream maker and churn until frozen. Alternatively, pout into a freezer proof container and freeze for 4 hours, beating twice with a fork or whisking with an electric mixer to break up the ice crystals.


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