
It was the beginning of durian season when I bought some home to make durian ice cream. Making ice cream is fun, just like making buns . It is fun fun all the way and the end result is always rewarding. A tub of homemade lip smacking durian ice cream!!! It was so goood ! You can use ice cream maker or hand whisk or use a food processor...either way, the ice cream taste the same :)
Cooking the custard ( milk and egg/sugar mixture ) gives me a bit of anxiety though…have to be careful of the heat temp The right temperature is 65-70º C. Over heating (76 º C ) will scramble the eggs. So this was where I have to be on my toes all the time. Stirring and stirring and controlling the heat :)) till I got the right tempterature ( those who have a cooking thermometer will have no problem) but alas I do not own one ..haha have to use my own judgment then.
Photography is one hobby I enjoy beside cooking and baking. Taking snaps of my own creations de-stress me and it always put a smile on my face. I have rooms for improvement in this area. (",) And blogging about the food I have cooked and sharing my joy with others make my life complete. Absolutely fantastic ,the feeling of achievement which money can't buy :))
By the time I managed to get a good shot, I noticed the ices sweating.. shows the amount of time I used to photograph it :):) Anyway the weather was warm and what better way to cool down with this oiishii ices (",)
I used the ' kampung durian ' it taste better and smell good too
Durian Ice Cream
Ingredients:
150g sugar
7 egg yolks
370 ml cream
330 ml milk
350g durian pulp – into puree
Method:
- Put the milk in a saucepan and bring to a simmer.
- Remove from the heat.
- Beat the sugar and egg yolks together until thick and pale yellow.
- Beat the milk into the eggs and sugar in a slow stream. Pour the mixture back into the pan and place over low heat.
- Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Do not over-heat, though, because at around 76C you will scramble the eggs.
- Immediately remove from the heat.
- Transfer the custard into a small container, cover, and refrigerate until cool (5C).
- Add in the durian puree to the cool custard and whip till well mix.
- Whip the cream until it has doubled in volume (you should have soft peaks – do not over-whip).
- Fold the cream (gently stir) into the custard.
- Freeze using a domestic ice cream machine. If you do not have a machine then you can also just cover and place in the freezer, stirring every few hours, and again.
Notes:
To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
* If you are a first timer, please halve the recipe. The above recipe makes a full tub size of nestle ice-cream.
Enjoy and have fun !!!!
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