Durian is a delicacy native to Southeast Asia, the place it’s revered because the “king of fruits.” Its thick spike-covered husk could look intimidating, however crack it open and get previous the pungent aroma, and also you’ll discover candy, creamy flesh harking back to probably the most luxurious of custards. Durian tastes decadent by itself, and in Malaysian, Thai, Singaporean, and Indonesian cuisines, it options in all kinds of savory and candy dishes.
Durian has a putting odor and style that, relying on who you ask, could bring to mind fruity, milky, musky, and sulfurous notes. Although the ingredient’s pungency makes it moderately divisive (it’s banned in lots of lodges and public transit techniques all through Southeast Asia), the daring and nuanced aroma is precisely what makes durian so extremely prized. Balanced with the sweetness of condensed milk and perfume of vanilla, the fruit’s singular taste and naturally creamy texture shine on this simple no-churn ice cream.
Search for complete durian or packages of durian flesh (generally labeled “durian pulp”) within the produce part of your native Asian grocery store, or order the pulp frozen on-line right here.
Featured in: “How you can Select and Lower a Durian, In keeping with a Grower.”
Yield: makes 6 cups
Time: 4 hours 25 minutes
Elements
- 1 cup durian flesh (contemporary or thawed, frozen)
- 1 cup sweetened condensed milk, chilled
- ¾ tsp. vanilla extract
- ½ tsp. kosher salt
- 1¾ cups heavy cream
Directions
- Set a fine-mesh strainer over a big bowl. Place durian within the strainer and, utilizing a silicone spatula, press on the fruit to drive it via the strainer and into the bowl. (Discard any fibrous solids that stay within the strainer.) Whisk within the condensed milk, vanilla, and salt and put aside.
- To a medium bowl or the bowl of a stand mixer fitted with the whip attachment, add the heavy cream and beat simply to stiff peaks. Utilizing a silicone spatula, fold a few third of the whipped cream into the durian combination to lighten it, then fold within the remaining whipped cream till simply integrated. Switch to an hermetic container and freeze till stable, not less than 4 hours. Scoop into bowls and serve instantly. Leftovers hold effectively within the freezer for as much as 1 month.
