Durian (scientific name: Durio zibethinus Murr ), also known as shaozi, musk cat fruit, belongs to the family of cottonwood tropical deciduous trees. Durian flesh is rich in nutrients, "king of fruits" is known. Durian nutritional value is very high, regular consumption can strengthen the body, strengthen the spleen and qi, tonic kidney and Yang, warm body, is a nourishing and beneficial fruit; durian hot, can blood dispersal of cold, relieve menstrual pain, especially suitable for women suffering from menstrual cramps; it can also improve the abdominal cold, promote the rise in body temperature, is the ideal tonic for the cold body.

Durian is a lot of people like the fruit, about the durian eating method but there are a variety of things, such as durian to do dessert or durian to soup and so on. More popular is a common summer durian ice cream, this is a relatively easy dessert, you need to prepare is light cream and fresh cheese and so on, make the durian taste will be quite good.

Durian is a good thing. Use durian for desserts, besides making durian pastry, you can also make ice cream. I make it often in the summer and durian flavored ice cream is one of the most popular desserts in our house.

Creamy durian-flavored ice cream

Ingredients:

4 egg yolks, 200ml of pure milk, 600ml of light cream, 100g of sugar, and 300g of durian meat.

Methods:

1. Puree the durian meat in a blender.

2. Crack the eggs. Separate the yolks and whites.

3. Add 100g of sugar to the egg yolks and beat with a hand whisk until the sugar melts, making an egg yolk paste.

4. Pour the milk into a saucepan and boil it over high heat until it comes to a gentle boil.

5. Pour the boiling milk into the egg yolk mixture slowly in a thin line, stirring constantly with a hand whisk. (This step is very critical. The slightly boiled milk must be added in small, slow increments, with constant stirring, to avoid scalded egg yolks.)

6. Pour the mixed milk and egg yolk paste back into the saucepan again and heat it over low heat, stirring constantly with a hand whisk as you do so, and don't let it boil over, or you'll lose the whole thing and turn it into eggdrop soup. Heat until the milk yolk paste becomes thick. Remove from heat. Allow to cool naturally.

7. Once cooled, mix in the mashed durian from the first step.

8. While waiting for the egg yolk paste to cool, take a clean mixing bowl, fill it with 600ml of light cream, whip the cream with a whisk and set aside. (To determine whether the cream is initiated, use a rubber knife to insert and then lift, if the cream can be easily pulled out of a sharp corner, it means it has been well beaten.)

9. Pour the whipped cream into the cooled egg yolk and durian paste, mix well with a whisk, and then put it into an airtight lunch box and put it into the freezer.

10. After 30 minutes, remove. Mix the ice cream well with a whisk 1 time, then continue to put it into the freezer.

11. After 30 minutes, repeat this step again. (For a lubricated, crumb-free texture, mix the ice cream every half hour for a total of 6-8 times until the final ice cream is completely frozen and solidified.)

12. To serve, remove the ice cream from the freezer and let it stand at room temperature for a few moments to soften slightly and allow it to scoop.

You can sprinkle the top of the ice cream with chopped peanuts or serve it in an egg cone, depending on your preference.