My visit to the Erawan Museum the other day is the inspiration for this ice-cream. I bought a traditional Durian ice-cream and although it was nice, it wasn't anywhere near as creamy as I remember. So I thought it was time to make some of my own.
Durian is a soft pulpy fruit and perfect for ice-cream. You can also simply pulp it and freeze it to make a sorbet, but I wanted the full cream taste and went for the evaporated milk & cream recipe. The only drawback to durian is the strong smell of putrid flesh it has. But if you can get past that, then it's an excellent ingredient.
To keep some of the texture and strong smell of the durian, I also kept back a piece, pulped it and used it as a bed to sit the ice-cream on. You can almost see some of it in the photo. I wished I'd thought of it sooner, but I could have simply swirled it through the ice-cream towards the end of the freezing time to add some extra texture. Oh well, too late.
375 ml Evaporated Milk
2 Large Pieces Durian
90 gms White Sugar
250 ml Whipping Cream
1. Add all the ingredients into a blender, keep back a piece of durian for later. Durian contains a hard seed, you need to remove this before blending.
2. Blend till smooth, pour into a covered container and place in the freezer. The container needs to be covered or the durian will make all the other things in your freezer smell.
3. After a few hours when it starts to form crystals, take it out and blend it again.
4. You may have to repeat step 3 again as it freezes, to break up any ice crystals that form.
5. Mash the piece of durian you kept back, spread it on a plate and serve scoops of the ice-cream on top.