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Print this Recipe    Durian Icecream

Durian and Coconut Ice Cream
Serves 6 to 8

1 1/4 cups light cream
2/3 cup milk
4 egg yolks
1/4 cup sugar
2 oz (1/4 cup) creamed coconut, grated
2 oz preserved durian paste

Bring the cream and milk to a boil. Beat the egg yolks with the
sugar in a bowl until they are light and fluffy. Pour on the cream,
beating constantly. Stir in the grated creamed coconut. Set the
bowl over a pan of boiling water, making sure that the base of the
bowl does not touch the water, and stir unitl the custard thickens
to coat the back of a spoon. Remove from the heat.

Mash the durian paste in a bowl, and gradually beat in the custard,
a Tbs. at a time. If you have an ice cream machine, freeze the
mixture in that. Otherwise, pour it into a tray and freeze until
the edges begin to set. Fold into the center and return to the
freezer. Repeat. When the ice cream is almost set, remove it from
the freezer and beat or process briefly, until smooth. Return to
the freezer. If you have the time and patience, repeat this step
for a finer texture.

Note: If you can't find preserved durian, replace with 2/3 cup of
thick fruit puree, stirred into the warm custard. Or increase the
quantity of creamed coconut to 3 1/2 oz (about 1/2 cup).

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