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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using frozen durian, thaw completely. | 2. Remove seeds and press flesh through a nylon sieve to eliminate the fine fibres. | 3. Heat milk and cream in a heavy enamel or other non-aluminium pan, stirring until almost boiling. | 4. Whisk egg yolks with sugar until light, stir in a ladleful of the hot milk mixture and return to saucepan. | 5. Stir over very low heat until custard thickens, taking care not to let it boil or it will curdle. | 6. Cool the custard and chill it well, then add a little at a time to the durian pulp, combining it thoroughly before adding more custard. | 7. This keeps the texture even. | 8. Freeze in a churn or in a shallow glass dish. | 9. If using still-freezing method, stir 2 or 3 times during freezing to enhance smoothness. | 10. Or, after it has frozen, break into pieces and purée in food processor until smooth but not melted. | 11. Return to freezer until firm. | 12. Press freezer wrap directly on surface of ice cream to prevent ice crystals forming. | 13. It is advisable to store durian ice cream in a freezer container with a well-fitting lid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
durian	4 -5	pieces		-	-	-	-
milk	250			37210.0	2915.8	1921.5	1994.7
cream	250	ml		836.8979	16.8648	9.2059	87.9504
egg yolk	2			109.48	1.2206	5.3924	9.0236
sugar	125			100747.5	25199.5	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.