Whether you revere or revile them, durians have taken over our little island in the last few weeks in a thorny invasion. Like most typically Asian families who love the fruit, we’ve jumped on the bandwagon to feast ferociously on it. Our irresistible haul of the week: meaty fragrant butter durians from the market! Butter durians are creamy and buttery with small seeds, quite similar to Mao Shan Wang, with less of a bitter aftertaste.
Like good citizens of a durian-crazed land, we are doing our due diligence by paying tribute with a concoction of our signature durian ice cream this morning, a request from all the durian cum ice cream lovers in our family–the King of Fruit bathed in cream…how fitting…and yet another way to preserve our obsession. Please share and spread the love to all durian fanatics you know!
Here’s how we made it in close to 20 minutes in 6 easy steps.
Pix1: Remove durian meat (about 2 cups) and set aside. Meanwhile put mixer bowl and beater paddles in the freezer to chill.
Pix2: Make durian purée: in a blender, blend durian meat with 20ml of milk and half a can of condensed milk (between 150-180ml adjust for preference). Add a bit of milk at a time if it’s too stiff.
Pix3: remove mixing bowl and set up hand mixer. Start whipping chilled cream. We used 350ml Dairy Farmer’s Thickened Cream. We also added in Red Man’s Whip Topping (200ml) because we had some in the fridge for more volume.
Pix4: Whip to stiff peaks (8-10mins)
Pix5: Fold in durian purée and mix in.
Pix6: Voila! Ready to pour into containers for freezing for at least 12 hours or overnight. Makes about 2 pints.