Malaysian ice cream recipe
Tim Anderson shares his recipe for Durian Gelato along with "honey and ginger caramel swirl" and "vanilla spice" variations.
Ingredients
- 700 g Ripe durian flesh (about 1/2 whole durian)
- 1 Ripe banana, diced
- 300 ml Milk
- 200 ml Single cream
- 200 ml Coconut milk
- 130 g Sugar
- 3 Egg yolks
- 24.7 oz Ripe durian flesh (about 1/2 whole durian)
- 1 Ripe banana, diced
- 10.6 fl oz Milk
- 7 fl oz Single cream
- 7 fl oz Coconut milk
- 4.6 oz Sugar
- 3 Egg yolks
- 24.7 oz Ripe durian flesh (about 1/2 whole durian)
- 1 Ripe banana, diced
- 1.3 cups Milk
- 0.8 cup Single cream
- 0.8 cup Coconut milk
- 4.6 oz Sugar
- 3 Egg yolks
- 50 g Sugar
- 50 ml Cream
- 15 g Butter
- 50 g Honey
- 50 ml White grapefruit juice
- 40 g Ginger
- 1.8 oz Sugar
- 1.8 fl oz Cream
- 0.5 oz Butter
- 1.8 oz Honey
- 1.8 fl oz White grapefruit juice
- 1.4 oz Ginger
- 1.8 oz Sugar
- 0.2 cup Cream
- 0.5 oz Butter
- 1.8 oz Honey
- 0.2 cup White grapefruit juice
- 1.4 oz Ginger
- 1 Vanilla bean
- 1 tbsp Ground cinnamon
- 1 tsp Ground allspice
- 1 tsp Ground nutmeg
- 1 tsp Ground clove
- 1 tsp Ground coriander
- 0.5 Orange, juice and zest of
- 1 Vanilla bean
- 1 tbsp Ground cinnamon
- 1 tsp Ground allspice
- 1 tsp Ground nutmeg
- 1 tsp Ground clove
- 1 tsp Ground coriander
- 0.5 Orange, juice and zest of
- 1 Vanilla bean
- 1 tbsp Ground cinnamon
- 1 tsp Ground allspice
- 1 tsp Ground nutmeg
- 1 tsp Ground clove
- 1 tsp Ground coriander
- 0.5 Orange, juice and zest of
Details
- Cuisine: Malaysian
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 12
Step-by-step
- For the Durian Gelato: Beat the eggs and sugar together until pale and ribbony, and doubled in volume.
- Bring the milk and cream to the boil, then reduce to a low heat and slowly add the eggs, stirring constantly, until the mixture thickens to a custard consistency.
- Add the durian, banana, and coconut milk, and cook for 5 minutes, until the banana has softened. Blitz the mixture with a hand blender until very smooth, then pass through a fine sieve.
- Cool and transfer to an ice cream maker and process according to the manufacturer's instructions.
- For the Honey and Ginger Caramel Swirl variation: Leaving the peel on, roughly chop the ginger into small chunks. Place in a saucepan with the honey and grapefruit juice and simmer for 30 minutes; the mixture should reduce slightly. Add the cream and butter and simmer for another 10 minutes.
- Meanwhile, place the sugar in a separate pan and cook over a medium heat until the mixture turns amber. Ensuring that the honey mixture is boiling rapidly, pour the mixture into the caramel and stir. Reduce heat and allow the ginger to steep in the caramel as it cools. When the mixture is room temperature, strain out the ginger and transfer to the refrigerator. When the sauce is well chilled, stir into the ice cream when it is soft set.
- For the Vanilla Spice variation: Stir all ingredients into the ice cream base before churning.
Malaysia Kitchen is a worldwide celebration of Malaysian cuisine. For more information visit ww.malaysiakitchen.co.uk
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