Durian Ice Cream
1.
Separate the egg yolk from the egg white, put the egg yolk, milk and sugar into the pot, sift into the dry starch and mix evenly
2.
Heat on a low fire, stir while heating, and cook the custard into a thick paste. Let cool after removing from the fire.
3.
Press the durian pulp with a spoon to form a puree, the long strips of pulp fiber can be taken out (or beaten into a puree with a mixer), add the pulp and rum to the egg yolk paste and mix well
4.
Whip the whipped cream slightly with an electric whisk to a foamed state of 7 minutes
5.
Mix the whipped cream and the cooled durian custard and stir well
6.
Put it in the fresh-keeping box, put it in the refrigerator and freeze for more than 6 hours, take it out every 1 hour and stir it with an electric whisk or a manual whisk. Repeat the stirring 3 to 4 times for the best result.
7.
Place it in the refrigerator to warm up for 5 minutes before eating, and taste better
Tips:
1. The custard must be made with the lowest heat. Don't let the water boil. The water is thick so that thick paste can be hung on the back of the spoon, and the nails will not disappear immediately after the nail is drawn. Be sure to cook with a low heat, high heat The eggs in it will become cooked quickly, so that it won't make a custard.
2. Stir every hour and place the ice cream to produce a bad taste of ice slag.
3. The ice cream will be very hard after being frozen for a long time. Put it in the refrigerator for half an hour before eating, or put it in the room to warm for about 5 minutes before it tastes good.
4. The amount of durian pulp can be added according to the taste. Some people can reduce it if they don't like the strong taste. I like the strong durian flavor, and I wish it all is pulp, haha.
