Recipe for February
Durian is probably the most controversial of fruits - you either hate it or love it: its unmistakeable odour lingers throughout South and Southeast Asia during its season from April - June.
Durian is native to peninsular Malaysia and Borneo and is currently cultivated throughout south-east Asia and northern Australia.
|
Durian Ice Cream (Durio zibethinus)
Ingredients:
- 4 or 5 segments fresh or frozen Durian
- 250 ml/8 fl oz/1 cup milk
- 250 ml/8 fl oz/1 cup cream
- 2 egg yolks
- 125 g/4 oz/1/2 cup sugar
Method:
- If using frozen Durian, thaw completely;
- Remove seeds and press flesh through a nylon sieve to eliminate the fine fibres;
- Heat milk and cream in a heavy enamel or other non-aluminium pan, stirring until almost boiling;
- Whisk egg yolks with sugar until light, stir in a ladleful of the hot milk mixture and return to saucepan;
- Stir over very low heat until custard thickens, taking care not to let it boil or it will curdle;
- Cool the custard and chill it well, then add a little at a time to the Durain pulp, combining it thoroughly
before adding more
custard. This keeps the texture even;
- Freeze in a churn or in a shallow glass dish. If using still-freezing method, stir 2 or 3 times during freeezing
to enhance smoothness. Or, after it has frozen, break
into pieces and puree in food processor until smooth
but not melted;
- Return to freezer until firm;
- Press freezer wrap directly on surface of ice cream to prevent ice crystals forming;
- Advisable to store Durian ice cream in a freezer container with a well-fit lid.
Next recipe in March: Ngalakh with baobab juice
Participate! Send us your favourite recipes!
|
