Mao Shan Wang Durian Ice Cream (Easy Peasy)

The last season (year end 2015 till early 2016), I had a little more durian than expected.  One of the sitting, we had (Mao Shan Wang) more than we could handle, thus the balance were packed home.  

The next day, I decided I am going to make ice cream out of it.  However, it's not that very day I will work on it, thus I remove the seeds and pack the puree into sandwich back (to keep out as much air pocket as possible).  

Make your own durian ice cream and you are very certain you are getting GENUINE DURIAN ICE CREAM without any unknown substitutes (or mixed lower quality durian puree) or favourings. It can't get any purer than making your own.

May people gets put off the idea of making your own durian ice cream as many thinks it is difficult and too many ingredients used.  Well, if I tell you there are only 3 or 4 ingredients (did I hear some exclamation, "WHAT? Only 3-4 ingredients??  Believe me you.), and only 30 mins to prepare it, yet you get THE REAL STUFF, will it still put you off?

The last time I made it, I could have used the wrong cream (double cream) thus it turned out too creamy.  This round, I went hunting for Whipping Cream instead.  Let's get started.  The ingredients is for approximately 1 litre of ice cream (it's never enough).

Ingredients
~  700 grams MSW durian puree 
~  400ml Whipping Cream  
~  100ml Fresh Milk
~   5 tablespoon Icing Sugar (or reduce it as much as you like, since durians are already sweet by nature)

Steps
1.  Blend durian (keep about 150g for later use) with whipping cream, fresh milk and sugar.
2.  Pour mixture into freezing container and mix in balance 150g puree.  This gives you some durian fibre when you eat it later.
3.  Place container into freezer.  Remove every 2 hours to stir (to break ice crystals). Repeat till it's a little frozen (approx 70-80% frozen).
4.  When it is almost set (at least 10 hours or more before it starts freezing), place a kitchen towel over the top before covering (to absorb moisture).

About 80% frozen

Yummy Mao Shan Wang Ice Cream

I realised... that whipping cream is already sweeten.  Can totally omit icing sugar if you like your durian ice cream less sweet.  It's better than sweeten.

(p/s : I know I had done a write up on durian ice cream before.)

Durian Ice Cream

Ever try durian ice cream from ice cream cafes? Or, did you end up craving strongly for durian when the season is over? This ice cream should be able to keep your craving, a little controlled while waiting for the next season.

What you want to do is, during mid season, when durians are cheap, STOCK UP! Buy durians, stone it, and freeze the flesh. Trust me, durian flesh stays good in the freezer for many months (I did my durian ice cream with 6mths old flesh).

Ingredients

    o             Approx 350 grams of durian puree/pulp

    o             200ml Whipping Cream

    o             50ml Fresh Milk (can add up to 100ml if you don't want the ice cream too creamy)

    o             5 tablespoon Icing Sugar or to taste

How to do:

1.          Blend the durian puree with sugar, milk and whipping cream.

2.          You may want to add another 50g of durian puree after blending (Step 1 above) so there is some fibre when you eat the ice cream.

3.          Pour the mixture into a container.

4.          Place a piece of baking paper on it (or cover it) and freeze.

5.          Remove from freezer every 1 hour to stir.  This helps to break up ice that may form during freezing.  Repeat till ice cream is almost frozen (about 70-80% frozen)