Durian Ice-Cream
Ingredient - Milk Mixture
- 100 g full cream milk powder
- 100 ml warm water)
- 100 grams sugar
- 1 egg
- 150-200 g fresh durian puree
- 200 g whipping Cream (non dairy)
- Blend or mash durian into into a paste form.
- Combine mixed milk, sugar and warm water until dissolve.
- Heat up a saucepan using lowest heat and pour in milk mixture to dissolve.
- Once you notice tiny bubbles at the side of the saucepan, immediately switch off heat.
- Slowly pour in the egg yoke drop by drop while you keep stirring until well combine.
- Set aside to cool down at room temperature.
- Once it is cold put in the freezer for 30 minutes to solidified. or you may use it immediately.
- In a mixing bowl whip whipping cream (from cold in fridge) until double.
- Add in milk and durian paste continue to blend until well combine.
- Transfer to a metal container bring to frozen.
- (1st: Freeze in freezer for 3 hours) then
- 2nd: Bring out to whip until double and frozen again best after 8 hours or overnight.
- There will be then ready to be serve.
Note:
- You may add yellow-lemon colour to enhance your durian ice cream (optional as per perference.
- How many grams durian purees to add are base on the quality of the durian as different durian has different level or aroma.
- 2nd blend helps to dissolved any ice in the ice cream.