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 paying homage 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 hanging scent and style that, relying on who you ask, could think of fruity, milky, musky, and sulfurous notes. Although the ingredient’s pungency makes it moderately divisive (it’s banned in lots of inns and public transit programs all through Southeast Asia), the daring and nuanced aroma is strictly 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 straightforward no-churn ice cream.
Search for complete durian or packages of durian flesh (typically labeled “durian pulp”) within the produce part of your native Asian grocery store, or order the pulp frozen on-line here.
Yield: makes 6 cups
Time: 4 hours 25 minutes
- 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
- Set a fine-mesh strainer over a big bowl. Place durian within the strainer and, utilizing a silicone spatula, press on the fruit to pressure 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 couple of third of the whipped cream into the durian combination to lighten it, then fold within the remaining whipped cream till simply included. Switch to an hermetic container and freeze till strong, at the very least 4 hours. Scoop into bowls and serve instantly. Leftovers hold nicely within the freezer for as much as 1 month.