HOW TO MAKE DURIAN ICE CREAM AT HOME | BEST DURIAN ICE CREAM SINGAPORE
The best time to eat any fruit is when it's in season. That's exactly when you'll get the fullest flavour and highest nutrition.
Durian season in Singapore spans from June to September.
So this week, I show you how to make durian ice cream at home and get ready for this cuz this could just be the best durian ice cream in Singapore!
Here we go...
INGREDIENTS
| Heavy cream or whipping cream1 | 618ml |
| Xylitol | 60g |
| Durian purée | 240g |
| Egg yolks2 | 4 |
Notes
1 heavy cream should contain 35% to 38% fat
2 Egg yolks should be at least 14g each
METHOD
Step 1
In a medium saucepan, add 618g of heavy cream, stir over low heat to warm it up.
Step 2
Add xylitol, stir until completely dissolved, remove from heat and set it aside.
Step 3
In a separate bowl, add 4 egg yolks, stir to combine.
Step 4
Keep stirring the yolks with one hand, with the other hand, add a steady stream of warm cream mixture from Step 2. Stir until completely combined.
Step 5
Return the combined mixture to the medium saucepan, stir over low heat for about 10 minutes or until the mixture coats the back of the spoon. Remove from heat. Set aside to cool for about two hours.
Step 6
Remove seeds from durians. Use a fine mesh strainer to separate durian purée from fibre. Ensure that the purée weighs at least 227g to 240g.
Step 7
After combined cream mixture from Step 5 has cooled sufficiently, strain it through a sieve to get a smooth texture.
Step 8**
Add durian purée to the *cooled cream mixture
Step 9
Pour the durian cream mixture into the ice cream maker, follow manufacturer's instructions
Step 10
After 60 minutes, transfer the semi-soft ice cream into favourite ice cream tub. Freeze it for at least 2 hours or overnight.
*Living enzymes in fruits and vegetables become sluggish at 47.78°C and die at 54.44°C.
**If not using ice cream maker, pour durian cream mixture into desired storage container, freeze it. Stir every 30 minutes and repeat until the ice cream freezes.
Best way to savour this sweet treat is on an empty stomach. Why?
Because according to authors of the book Smart Fat,
cream (fat) + sugar = inflammation
So, best to eat it on an empty stomach so we can fully digest all of the above.
Try this recipe and let me know how you go! Like, share and subscribe for more! Till next time...
