I managed to make this durian ice cream to taste as good as I had remembered eating back when I was a child living in the Mekong Delta (Vietnam). My uncle would take my 2 brothers and me on his motorcycle in the evening for this special treat in a nearby city. Fortunately for us the ice cream store is still open for business to this day. The only complaint I have is that they give you 3 very small scoops per serving. I made a 1 1/2 quarts of this delicious treat and now I can eat 3 large scoops!!
Durian Ice Cream (makes 1 1/2 quarts)
Durian Ice Cream (makes 1 1/2 quarts)
Ingredients:
1 C whole milk
2 C heavy cream, and an additional 3 Tbsp heavy cream
1/2 C granulated sugar
2 eggs
1 lb durian (less if desire)
Roasted peanuts,
coarsely crushed
(please see Roasted Peanuts post), optional
Mint leaves, optional
Method:
1) In a blender, puree durian and about 3 tablespoons of heavy cream together, blend well, cover blended durian and chill in a refrigerator.
2) Heat a medium size pot over high heat and add milk and 2 cups of heavy cream until just boiling, then turn down heat to a simmer and stir for about 4-5 minutes.
3) Whisk eggs and sugar, and tempering this with hot milk/heavy cream (do not scramble the eggs)--let cool, cover and chill in a refrigerator.
4) Stir the 2 chilled items together and process in your ice cream maker for 30 minutes or according to your manufacturer's instruction.
5) Pour the ice cream into a container and put in the freezer for at least 4-6 hours or overnight.
6) Scoop the ice cream out into a bowl, sprinkle with roasted peanuts and garnish with mint leaves if interested.
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| fruit stand (Thailand, 2007) -my parents had a smaller fruit stand when we lived in a refugee camp in Indonesia between 1979-1980 |
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| durian fruit (Thailand, 2007) |
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| addendum: Here is a photo that I took (2015). Some things just don't change after 30 plus years! |
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