Durian (scientific name: Durio zibethinus Murr), also known as whistle and civet, belongs to tropical deciduous trees of Kapok family. Durian pulp is rich in nutrition and has the reputation of "king of fruits". Durian has high nutritional value, and it can strengthen the body, invigorate the spleen and qi, tonify the kidney and strengthen the yang, and warm the body if eaten regularly. This is a nutritious and beneficial fruit. Durian is hot, can promote blood circulation and dispel cold, and relieve dysmenorrhea, especially suitable for women with dysmenorrhea. It can also improve the cold of the abdomen and promote the rise of body temperature. It is an ideal tonic for people with cold constitution.

Durian is a favorite fruit of many people. There are many ways to eat durian, such as using durian as dessert or using durian as soup. Durian ice cream, which is common in summer, is a kind of relaxed dessert. What needs to be prepared is whipped cream and fresh cheese. Durian will taste good.

Durian is a good thing. Use durian as dessert, besides durian crisp, you can also make ice cream. I often make it in summer, and durian ice cream is one of the most popular desserts in our family.

Cream durian ice cream

Materials:

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

Exercise:

1. Put durian meat into a blender and mash it for later use.

2. The egg is broken. Separate egg yolk from egg white.

3. Add 100g white sugar to the egg yolk, and beat with a manual whisk until the sugar melts, and make an egg yolk paste for later use.

4. Pour the pure milk into the milk pot and boil it slightly.

5. Slowly pour the slightly boiling milk into the yolk paste, showing a thin line shape, and constantly stir with a manual eggbeater. (This step is crucial. Slightly boiling milk must be added slowly, slowly, and the yolk should be constantly stirred to avoid being cooked. )

6. Pour the mixed egg yolk paste back into the milk pan again, heat it with low fire, and stir it with a manual eggbeater while heating. Never cook it, or it will fall short and turn into egg drop soup. Heat until the yolk paste thickens. Turn off the fire. Let it cool naturally.

7. After cooling, mix the durian puree prepared in the first step.

8. While waiting for the yolk paste to cool, take a clean The Mixing Bowl, pour 600ml of light cream, and beat the cream evenly with an egg beater for later use. (To judge whether the paste is initiated, you can insert it with a glue knife and lift it again. If the cream can be easily pulled out from the sharp corner, it means that it has been finished. )

9. Pour the whipped cream into the cooled egg yolk durian paste, stir it evenly with an egg beater, then put it into a sealed lunch box and put it into the freezer.

10.30 minutes later, take it out. Stir the ice cream with an egg beater 1 time, and then continue to put it in the freezer.

1 1.30 minutes later, repeat this step again. (In order to make the ice cream taste smooth and contain no ice residue, it is usually stirred once every half hour for 6-8 times until the ice cream is completely frozen and solidified. )

12. When eating, take the ice cream out of the freezer and leave it at room temperature for a while to make it slightly soft, then you can dig it.

You can sprinkle peanuts on the surface of ice cream or put them in an egg cone to eat according to your own preferences.