- 4 to 6 segments fresh, frozen or canned durian, as needed to make 4 ounces durian paste
- 2 large egg yolks
- 3 tablespoons granulated sugar, or to taste
- 1 teaspoon vanilla essence
- 1 cup light cream
- 1 cup whole milk
In a medium bowl, whisk the eggs with the vanilla essence and sugar.
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 (if you see bubbles forming at the edge of the saucepan, take it off the stove element).
Allow the custard to cool. Chill the custard in the freezer for 30 to 45 minutes, until it is just beginning to harden. Gradually stir in the durian paste, a tablespoon at a time.
Either continue freezing, stirring several times throughout, or finish the ice cream in an ice cream maker.
How to Choose and Open a Durian - step by step photo instructions from Dennis Sim, About.com Guide to Southeast Asian Food
More Ice Cream Recipes:
Coconut Ice Cream
Ginger Ice Cream
Mango Ice Cream