Title: Durian and Coconut Ice Cream
Categories: Icecream Dairy
Yield: 1 Servings

1 1/4	c	Light cream
2/3	c	Milk
4		Egg yolks
1/4	c	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 until 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.

from Gourmet Ingredients by Sophie Grigson

From: Jim Weller Date: 11-15-97 (23:27) The Once And Future Legend (1) Cooking

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