Since I returned to Houston my parents keep pestering me to whip up the durian flavor ice cream (Kem Sầu Riêng). I finally made it this past week, as I was looking to use up leftover milk left from the cinnamon roll recipes. I have to say that it was a blast. Absolutely one of my top Ice cream flavors.
I shared a post in my channel for the purpose of seeing if anybody would like this recipe, even though it’s quite too late to make an Ice cream recipe. Surprise, surprise, many of you were interested! So here’s the answer. This one is dedicated to you.
Durian is what?
Wow, what a fascinating fruit*. Many people believe it’s one of the finest foods to be found in Southeast Asia. Some believe it’s the scent of death. I’m sure to be the latter. Durian is a fruit that is native of Southeast Asian countries like Vietnam, Malaysia and Thailand.
It’s characterized by a spiky brownish green exterior, and the soft yellow flesh in its middle. Its soft, yellow pulp in its middle will be the most edible portion that the fruit has. A majority of people take it in a straight-up manner however some prefer eating it in desserts such as smoothies or Ice cream. I personally enjoy it frozen, as the creamy custardy flavor is similar to soft serve when frozen. I also love it when it is when it is incorporated into desserts, like this recipe for ice cream! The sugar and milk that are present in the majority of durian desserts help neutralize the intense taste.
Post-harvest Operations
Fermentation begins when the fruit begins to fall from the tree, and will begin to spoil in several days. If picked prior to ripening, they can last for more than one week. Fruits are deemed to be ripe by the time they release their distinctive smell. For opening the fruit with a sharp and pointed knife is introduced through the longitudinal lines, and the segments are then forced to break into two pieces. After the fruit is opened, it is best eaten right away however, the flesh, which is sealed in a plastic containers, can be stored at room temperature for one week or kept in the freezer for several months without losing its flavor and rotting.
Young vs Old
The fruits’ appearance and texture change dramatically in a short amount of time. When durian is picked in the early morning it can be considered to be a vegetable since the flesh is tough and simple to handle. It’s also bitter , rather than sweet. The people who like eating durian typically prefer the durian to be ripe and overripe, so that the sweet and citrus flavors are the most prominent. However, the fruit is messy at this point, it has the consistency being similar to that of sour-cream. Durians are usually consumed after they’ve fallen to the earth on their own However, farms that grow durians tend to harvest their fruits earlier to transport them to overseas.
Ingredients, Substitutions & Adjustments
- Durian fleshThe flesh is the soft yellow interior of the durian. Be sure not to include seeds.
- Whole milk and Heavy Cream adds richness and creaminess to the Ice cream.
- Vanilla extract adds flavor to the Ice cream. You can substitute 1 teaspoon vanilla paste or one vanilla bean.
- Egg yolks Egg yolks provide creamy and richness to the Ice cream.
- Sugar White sugar provides sweetness to the recipe.
Making Vietnamese durian ice cream recipe
Mix egg yolks with sugar granulated in a bowl. Stir until the mixture is smooth. Set aside. Then prepare the heavy cream and the whole milk until smoke begins to emit out of the milk. Incorporate 1/4 cup hot cream into the egg mix, and mix until it’s uniformly yellow. This will increase the temperature that the mixture of eggs to ensure that it doesn’t get cooked when it is mixed with the remaining cream. Put the mixture of eggs into the saucepan, and bring the heat back up. The cream should be heated until it is at 170 degrees F. One method to determine to see if the cream has been cooked is to cover the side of the spoon and trace a finger across the cream. If the trace created does not break, then it is believed to be completed. Take the cream off of the stove. Pour the mixture through a fine mesh sieve and into the bowl of a large size.
Incorporate the durian flesh, and then use an immersion blender to mix it with the cream. It is also possible to employ a regular blender to complete this procedure. Then let the cream cool to room temperature and place it in the refrigerator for a few hours to cool completely. It is recommended to keep it kept in the refrigerator for 6-8 hours. Once it has completely cooled then pour the cream into the ice cream maker and let it churn for about 10 minutes. The ice cream that is made will be a little more firm that soft serve. Refrigerate over the several hours prior to serving.
How to make the Vietnamese Durian Ice cream
Temper your eggs
Like in Creme brulees, it’s essential that you temper the eggs before adding the cream. Incorporate 1/4 cup of cream into the sugar and egg mixture. Mix until it is all mixed and there are no white streaks left. Then, you are able to add the egg mix to the cream.
Make sure that your cream is cool before you begin churning it.
It is easier to get the best results If your cream is chilled. Put the cream you have made in the fridge for 6-8 hours so that it can let it cool prior to adding it to the machine for ice cream. It may seem to be a long time but the cooler the base of the ice cream then the creamier the ice cream will be.
Be cautious not to over-churn
The longest time to make durian ice cream churning is 20 minutes. The longer you are churning your frozen ice cream, more difficult it gets. The ice cream you have made will be the consistency of something slightly more hard that soft-serve.
Did you cook this dish?
If you’ve made this Durian Ice Cream Dessert, I’d like to see your result!
See more Vietnamese Dessert:
- Cà Phê Cốt Dừa – Ice-Blended Coconut Coffee
- Chè Bắp – Corn Pudding Dessert
- (Sinh Tố Bơ) Avocado Smoothie
- Chè Chuối – Banana, Coconut & Tapioca Dessert
- Sữa Chua nếp cẩm – YOGURT STICKY BLACK PUDDING
- Chè Ba Màu – Three-Color Dessert
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Durian Ice Cream Recipe (Kem Sầu Riêng)
Equipment
- Ice Cream Container
- Ice Cream Machine
- Ice Cream Scoop
- Candy Thermometer
Ingredients
- 5 egg yolks
- 1/2 cup Sugar granulated
- 1 Cup entire milk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup durian flesh
Instructions
- Mix egg yolks and sugar granulated in an individual bowl. Stir until a smooth yellow consistency develops (~30 second).Then next, cook the whole milk and heavy cream in an oven-proof pan until smoke starts to rise from the liquid. Then, turn off the heat.
- Include 1/4 cup of hot cream to eggs and whisk until it changes to an even and smooth yellow hue. The aim of this process is to increase egg temperatures so that they don't fully cook within the cream. Put the eggs in the pan and cover with hot cream. Add vanilla extract.
- The heat is then turned back on and cook the cream until it's at one hundred and a half degrees F. One method to determine if the cream is finished is to cover the spoon's back with the cream and then slide your fingers through the cream. A finished cream should have an extremely smooth, thick trail that isn't broken. Remove the cream from the warmth.
- Put the mixture through fine mesh sieves into the bowl of a large size. This will remove any milk solids or egg solids that may be present in the mixture.
- Mix in the durian flesh and then use an immersion blender mix the durian flesh to the cream. It is also possible to employ a regular blender in this process.
- Cool the cream to room temperature before you place it in the refrigerator to completely cool. The cream should remain stored in the refrigerator for 6-8 hours. This will ensure that your smooth texture.
- Put the blended cream inside an ice-cream maker, and stir for 10 to 15 minutes. The resulting ice cream will be slightly more hard than soft serve.
- Pour the ice cream in an appropriate container for freezing and chill for at least a few hours.
Notes
- Alternate your eggs: Like in Creme brulees it is essential that you temper the eggs to the cream. Incorporate 1/4 cup of cream into the sugar and egg mixture. Stir until the mixture is blended and there are there are no white streaks left. Then, you are able to add the eggs to your cream.
- Make sure that your cream is cool prior to turning it into a smooth churn to get more results when it is cool. Place the finished cream in the fridge for 6-8 hours so that it can let it cool ahead of adding it to your ice cream maker. It may seem like a lot however, the colder your cream, the smoother the ice cream you make will be.
- Be cautious not to over-churn: The maximum time you can churn your frozen cream for is twenty minutes. The longer you churn your Ice Cream, the more difficult it gets. Ice cream that is done will be the texture of something slightly more hard than soft serve.
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