It's hard to ignore the durians whenever I go to the market these days. You see, my hb and I love durian. The problem is, it's hard for him to control himself when eating durians. So I've been refraining myself from approaching the durian section until a few days ago.... I gave in... Bought 3 packs, ate 2 packs and used 1 pack to make Durian Puffs and Durian Gelato! Not very happy with the puffs but the gelato was a success!
There are not many good quality durian ice-cream in the market. Even Swensons' has the artificial flavour and lack the pure durian flavour. Straits Kitchen's is better. Still I think the recipe that I used is the best. It's like eating frozen durian but better. When this rich and creamy gelato melts in my mouth, it leaves some pulp as if to remind me not to forget the source of this heavenly taste frozen dessert! All the time and effort put in in the preparation and the facial expression of my testers make it all worth it!
I know some of you are wondering what the difference between gelato and ice-cream is. Actually, both are prepared using essentially the same ingredients and method. The major difference is the amount of air and butterfat contained in each. Gelato contains between 6% & 8% butterfat whereas ice-cream contains 10 to 16 % butterfat. Since gelato contains less fat, less air is whipped into it when it is simultaneously churned and frozen in an ice-cream maker. So, gelato has a slightly denser and softer consistency than ice-cream. (Source: Making Artisan Gelato by Toffance Kopfer)
I've tried Kopfer's recipes a few times and I'm happy with the outcome. So I've adapted his recipe to prepare my Durian Gelato.
2 cups (470ml) whole milk
1/2 cup (100g) granulated sugar
4 large egg yolks
1 cup (235ml) dairy whipping cream (I used 38% fat)
1/2 tsp pure vanilla paste
100g durian flesh (buy the best available and mash with folk)
1.Combine the milk and 2/3 of the sugar in a medium-sized, heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until it registers 77 degC on an instant-read thermometer.
2.In a medium bowl, whisk together the egg yolks and the remaining sugar until foamy and slightly thickened.
3.Carefully temper the egg yolks with the milk mixture by slowly adding about half of the hot liquid to the eggs, whisking continuously.
4.Pour the heated egg mixture into the saucepan with the hot milk and return to the stove top. Stirring continuously with a wooden spoon , cook the mixture over medium heat until it registers 85degC on an instant-read thermometer or is thick enough to coat the back of the spoon or spatula, taking care to make sure the mixture does not boil. Remove from the heat.
5.If the mixture is not completely smooth, emulsify it by using a hand whisk or stand blender and blending it until smooth.
6. Pour the heavy cream into a clean, large stainless steel or glass mixing bowl set over an ice bath.
7.Pour the heated custard through a fine-mesh sieve or strainer into the cold cream and stir until fully incorporated and the mixture has fully cooled.
8. Then remove the bowl of mixture from the ice bath, cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
9. When ready, pour the chilled mixture into the ice-cream maker and process according to manufacturer's specifications.
Makes about 1 litre.
Adapted from Making Artisan Gelato by Toffance Kopfer.