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Tuesday, July 12, 2011

Durian on Ice

Sin Ming Cookhouse / Bakery / Whatever

I have to admit it, I’m getting really addicted to eating durian again!  A contraband item at home I had to rely on the generosity of my mom (in law) to whip up a batch of homemade durian ice cream; and by the side indulge in a little durian feast with mom, dad and yes my dog Sarah!

We acquired our Mao Shan Wang goodies not from 717 Trading but from Combat Durian along Balestier Road.  The place was crowded!  I think we are nearing the end of the Durian season so there were loads of people buying and eating; basically they were getting their durian fix.

Combat does live up to it’s name in that the durians were of high quality.  Having bought 3 Mao Shan Wang and 1 ‘sweet’ durian (and after eating numerous ‘samples’ happily given to us by the vendor we headed back for the main event.

The main reason for the durian was to make ice cream, but somewhere along the way we took a detour and we started eating some of the main ingredient.. not that anyone was complaining!  with our stomachs filled to the brim, ‘twas timed to get ice cream making.  So without further adieu..

Ingredients

  • 4 to 6 segments fresh durian
  • 2 large egg yolks
  • 3 tablespoons granulated sugar (or to taste)
  • 1 cup light cream
  • 1 cup whole milk
  • 1/2 teaspoon of vanilla essence

IMG_0602

Directions

  1. Remove the seeds from the durian. Use an electric mixer to mix the flesh into a paste. Press the paste through a fine sieve. You should have approximately 180grams of durian paste at this point. (If not, use more durian!).
  2. Chill the durian paste until ready to use.
  3. In a medium bowl, whisk the eggs with the vanilla essence and sugar.
  4. Bring the milk and cream to a near boil over medium heat. Reduce the heat to low. Pour in the egg mixture, stirring constantly to thicken. Take care not to let the mixture boil, or the milk will curdle
  5. Allow the custard to cool, add agar-agar then gradually stir in the durian paste, a tablespoon at a time
  6. Either continue freezing, stirring several times throughout, or finish the ice cream in an ice cream maker.

After leaving the mixture to properly set in a container you’ll find yourself with a tub of fragrant, smooth silky yellow goodness!  As my mom said to me the day after she ate her share “the durian ice cream is very yummy, can taste the pulp and once you start you cannot stop Smile“.  If that is not a glowing review then I don’t know what is!

Bon Appétit – Sidney

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