Durian Ice Cream (churn & no churn methods)

4.88 from 16 ratings

A yummy recipe for durian flavored ice cream that includes fresh durian!

Prep Time40

Cook Time20

Freezing Time6

Course: Dessert

Cuisine: Vietnamese

Diet: Vegetarian

Keyword: durian ice cream, durian ice cream recipe

Servings: people

Calories: 293kcal

Combine egg yolks and granulated sugar in a small bowl. Whisk until a smooth, yellow consistency forms (~30 seconds).
Next, heat heavy cream and whole milk in a sauce pan until smokes begins coming off the liquid. Turn off the heat.
Add 1/4 cup of the hot cream to the eggs and whisk until it turns a smooth and uniform yellow color. The goal of this step is to raise the temperature of the eggs, so they don’t completely cook in the hot cream. Pour the eggs into the pan with hot cream. Add the vanilla extract.
Turn the heat back on and heat the cream until it reaches 170 degrees F. A good way to test if it’s done is to coat the back of a spoon with the cream and pull your finger through the cream. A done cream should have a thick, smooth trail that doesn’t break. Take the cream off the heat.
Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream.
Add the durian flesh and use an immersion blender to incorporate it into the cream. You can also use a regular blender for this step.
Cool the cream down to room temperature and then put it in the fridge to cool completely. The cream should be in the fridge for about 6-8 hours. This will ensure your ice cream texture is creamy.
Pour the cream into an ice cream maker and churn for 10-15 minutes. The resulting ice cream should be slightly harder than soft serve.
Spoon the ice cream into a freezer safe container and freeze overnight.

Temper your eggs – Just like in creme brûlées, it is important to temper your eggs for the cream. Add 1/4 cup of hot cream to your egg and sugar mixture. Whisk until everything is well combined and no white streaks remain. Now, it is safe to add your egg mixture to the hot cream.
Make sure your cream is cold before churning – You will get better results if your cream is cold. Put your finished cream into the refrigerator for 6-8 hours to cool it down before adding it to the ice cream machine. This might seem like a lot, but the colder the cream is, the creamier your ice cream will be.
Be careful not to over churn – The maximum amount of time you should churn your ice cream is 20 minutes. The more you churn your ice cream, the harder it becomes. A done ice cream will have the consistency of something slightly harder than soft serve
What do I do if I don't have an ice cream machine? - I added instructions on how to make this recipe using the no churn method in the blog post above.