When I was a lot younger, decades ago during the durian season in Kuching, mother will have rest days. We, 5 siblings and parents will be eating durians a few days a week.
In the evening my father would drive us to the central market, I forgot the name of this market. There lorries loaded with durians would unload by tilting the durians onto the ground. The customers picked out a pile themselves and pay. The small ones were 50 sen, bigger ones RM1.00, next RM1.50 and so on.
My father taught me how to pick the ‘best’ durians. I favoured those a bit ‘wet’ with taste like alcohol. Second choice will be the dry and creamy ones but they are rather a bit ‘rich’ in taste. I was very spoilt. Any single seeded durian pulp would be claimed by me! Is there a secret knack to picking the best durian? YES there is! Ah…those were the days.
Yesterday I had visitors and decided to churn durian ice cream to serve as dessert. This is also because I bought as much of the Musang King durian my freezer could hold last week. I happened into my local Asian shop and saw them on offer for £14 a box. The usual price was £20 for a box of 400g. I have bought this brand for my daughter before so I knew it tasted all right. As for myself I seldom eat durian in UK frozen or otherwise as the taste is just not the same. However durian ice cream I do eat. Anything else with ‘processed’ durian I do not like. Fussy huh? kekekekeke
Anyway I have bought enough Musang King durian and tried a few combo but this is my favourite recipe thus far.
TIP – It is every important that you temper your egg yolks nicely. You do not want scramble eggs! Remember to add some just boiling creamy milk to your eggs. Mix well before tipping all back into the creamy milk pot and cook till your custard coat the back of your spoon.
TIP – It is also very important to add that pinch of salt. It helps turn your ice cream into soft scope and not icy.
TIP – If it were just me eating I would not be bothered to blend and sieve the durian custard before churning but hubby prefers a smooth soft scope.
Ingredients
- 400 g Durian pulp
- 2 – 3 tbsp Sugar (I used 2 tbsp)
- 5 nos Egg Yolks only
- 300 g Double cream
- 300 g Full cream milk
- 1 tsp Vanilla bean paste
- 1 pinch Salt
Instructions
- Please follow the instructions as stated in the pictures. You have to first make your custard on the stove. Buy the best full cream milk. I used gold top ones
