Durian Ice Cream
I wander through Mae Hia Fresh Market at night, chasing the bold kick of durian with a gentle scoop of ice cream that tastes like a dream from a street stall before it becomes a memory. This home-style recreation began as a curious bite between visits to fancy restaurants and the hum of night market chatter, where the durian’s bright aroma lingered like a travel story on my tongue. The cream swirled softly, and my companions—an old friend and a stray cat that sniffed the air—both seemed to understand that flavor can travel farther than a passport.
”Ingredients
Instructions
- 1
Warm milk and cream with half the sugar in a saucepan until just steaming; remove from heat.
- 2
Whisk egg yolks with remaining sugar until pale, then temper with a little hot milk mixture and return all to the pan.
- 3
Cook on low, stirring, until custard coats the back of a spoon (82–85°C (185°F)) then strain and cool slightly.
- 4
Blend cooled custard with durian flesh, vanilla, lime juice, salt and optional coconut milk or rum until smooth.
- 5
Chill mixture thoroughly (2–4 hr) in fridge, then churn in an ice cream maker per manufacturer directions.
- 6
Transfer to a container and freeze 4+ hours until scoopable; serve with a small piece of fresh durian if desired.
Mr. Lin’s Kitchen's top picks
Some links may support the author.
