Durian Ice Cream Recipe (Kem Sầu Riêng)
A tasty recipe for durian-flavored Ice cream with Vietnamese fresh "Yellow" & "White milk" Durian!
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.