Following the French influence of creamy,
custard-based ice creams, the Vietnamese has come up with some exciting
recipes using local fruits and flavorings. Because the notoriously pungent
durian is one of their favorite fruits, it is no surprise that it is used
to make ice cream too.
Vietnamese name for this strong-smelling fruit is saw rieg (one's sorrow)
but the sweet, creamy, yellow flesh of the fruit is indisputably
delicious. Its definitely worth the effort to the overwhelming pungent
smell as you cut it.
Caster (superfine) sugar
Full-fat (whole) milk
In a bowl, whisk the egg yolks and sugar
together until light and frothy.
In a heavy pan, heat the milk to just
below boiling point, then pour it slowly into the egg mixture, whisking
Strain the milk and egg mixture into a
heavy pan and place it over the heat, stirring constantly, until it
thickens and forms a creamy custard. Leave to cool.
Puree the durian flesh. Strain the custard
in to a bowl, then whisk in the cream.
Fold in the durian flesh, making sure it
is thoroughly combined.
Pour the mixture into an ice cream maker
and churn until frozen.
Alternatively, pout into a freezer proof
container and freeze for 4 hours, beating twice with a fork or whisking
with an electric mixer to break up the ice crystals.