durian ice cream
“I won’t eat it!” shrieked the Bean. “You can’t make me!”
“It’s really tasty” said my mother.
“And you might like it this time” coerced my father.
“No! Never! Eeeyeurgh!” Â came the response.
“Well, I guess there’s more for me then” said I, prying open the lid of the container.
The Bean, not waiting for the smell to assault her senses, fled the room.
I’m not entirely blind to the irony of labelling a durian infused concoction with a “Yum” badge, in light of the fruit’s rather… ahem… polarising qualities.
The Bean, as you might have guessed, is firmly in the durian-hate camp and has firmly established herself as the one-who-will-stay-in-the-car-while-you-go-eat-that-…-stuff.
I, on the other hand, am camped in the durian-love sector of our family. The first one to leap out of the car when a road-side stall appears upon our arrival in any tropical climate. The last one to finish eating – sticky dregs adorning the corners of my mouth.
(For a more thorough exposition on my durian love, including my top tips for consumption, you can check out this far earlier post).
It seemed fitting, then, that the very first ice-cream made in my newly acquired bright yellow ice-cream churner would be durian.
Doubly so because said ice-cream maker (dubbed “Buttercup”) was a Christmas present from the Bean.
Triply so because there was frozen durian just waiting for consumption at my parents’ New Years’ Eve party and (not attending said party), didn’t want to miss out on eating some of it.
Speaking of New Years, a happy one to you!
We brought in the New Year in style, perched on the balcony of a dear friends’ apartment whilst the fireworks exploded not 1km from our faces. Stunned at the enormity of it all (and having consumed a good amount of umeshu) I am told I screamed and danced and jumped like a little girl. I was wearing sequins and a hat. It’s more than likely the account of my behaviour was accurate.
Earlier that day, I lounged pool-side at a dear friend’s house and watched the boats bob up and down in the cove. We ate well that day – mum’s har mee for lunch, a rare roasted rack of rib eye and paella for afternoon tea and a Japanese banquet for dinner. A bowl of lollies to keep us going as we wandered the streets trying to find our way home.
And now, four days in, I’m making my resolutions.
My first trip to Europe is on the cards this year, featuring three weeks in France come April (if you have any tips please let me know!)
A couple of new starts are planned (though I’m so nervous as to whether they’ll actually happen that I can’t bear to speak them out loud).
In the immediate future? More ice-cream. Fresh, healthy meals. Chinese New Year with my family and a very special Australia Day.
And you? What are you hoping for? Looking forward to? Wanting so badly that you’re too scared to admit it? I hope I can share all of it with you in this brand spanking new year!
(Til then, eat well!)
MakesÂ a little less than 2 litres. Which is tricky if, like me, you have a 1.5L ice-cream maker. In which case, it may be worthwhile decreasing amounts or even setting some of the mixture aside for a later churn.
you will need:
200g durian flesh (I used just under two portions of frozen durian)
1/3 cup white sugar
1/2 tsp salt
500ml thickened cream
5 egg yolks
how to do it:
1. Chop up the durian a bit into manageable chunks and place it in a blender with the sugar, salt,Â milkÂ and 250ml of the thickened cream. Blend until it is a smooth, cohesive paste. Set aside in the fridge to chill.
2. Heat the remaining 250ml thickened cream until it is just below boiling. It will thin out first then small bubbles will form around the edges of the pot.
3. Place the egg yolks in a bowl big enough to hold the milk and muddle the egg yolks a bitÂ with a whisk so they are broken and oozy.
4. Carefully tip 1/3 of the hot milk into the egg yolk bowl, stirring constantly. What we’re doing here is tempering the egg yolks so that they don’t scramble when added back to the pot. You should have a consistently golden yellow liquid at this point.
5. Tip a further 1/3 of the hot milk in and stir to combine. Repeat with the final 1/3 of the milk.
6. Add the egg yolk mix back into the pot and heat over a low heat, stirring constantly, until the mixture thickens to the consistency of pouring custard.
7. Cool the custard and add it to the durian mixture. Chill the combined mixture for at least an hour for best results and churn as indicated by your ice-cream maker manufacturer.