6 Serves
376 Mins
In a saucepan, combine the whole milk and heavy cream, heating over medium heat until it just begins to simmer.
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Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
188 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
435 mg / 1,250 mgPotassium
436 mg / 4,700 mgSodium
101 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
2 g / 28 gSugar
33 g / 50 gSaturated Fat
16 g / 20 gCholesterol
814 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by drizzling in a small amount of the hot milk and cream while whisking constantly, then pour the tempered eggs back into the saucepan.
Cook the custard over low heat, stirring continuously with a wooden spoon until it thickens enough to coat the back of the spoon, then stir in the pureed durian fruit.
Remove from heat and chill the mixture in the refrigerator for at least 2 hours until completely cold.
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for an additional 4 hours to firm up before serving.
3
g50
g10
g
