Recipe#8763

Title: Durien Icecream

From: eep@tampa.mindspring.com (R. Burke and D. Brown) 
 Newsgroups: rec.food.cooking 
 Subject: Durian and Coconut Ice Cream 
 Date: Wed, 15 Jan 1997 16:48:18 GMT 
 Message-ID: <5bj21s$di7@camel2.mindspring.com> 

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).
 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.