1. Prepare all materials
2. Add white sugar and milk egg yolk to the milk pan, heat it on a low heat, stir with a manual whisk while heating, to prevent the egg yolk from clumping
3. Cook until it bubbling, and turn off the heat when it is about to boil. When you beat it, there are more small bubbles, which does not affect. If you want to avoid too many small bubbles, beat the milk and egg yolks evenly before turning on the fire. Heat it up, it will be much better if you stir gently while heating
4. After cooking, pour it into a bowl, keep it cool in cold water and set aside
5. The durian is de-cored and ready for use, and the weighing is based on the de-cored. If you like to mash the durian flesh after removing the pit, I didn’t beat it here.
6. Beat the whipped cream into a yogurt shape as shown in the picture, and distribute it in six to seven
7. Then mix the cold milk and egg yolk with the durian pulp and beat them evenly. Here, because the durian is not pureed, it will be a little lumpy. I need to stir it with an ice cream machine later, and the lumps will be much thinner. If you like something more delicate, you must beat the durian into puree and mix it. After mixing, you can taste the sweetness first, and add it according to personal preference. If it is not sweet enough, you can add some powdered sugar. The sweetness should feel very sweet at one time. The sweetness will decrease a lot later
8. Take out the liner of the ice cream machine that has been frozen overnight and put it into the ice cream machine, pour the ice cream liquid, turn on the ice cream machine and start whipping
9. In about half an hour, the ice cream is ready when the stirring rod of the ice cream maker rotates in both directions.
10. If you like to eat soft, you can just scoop it out. For harder, scoop the ice cream into a container, put it in the refrigerator, and dig as you eat it.
Tips:It can be served with fruit and topped with some chocolate syrup. It tastes great
