Durian-the "king of fruits"-is famous for its bold aroma and rich taste. Some people love it instantly, while others need a few tries before warming up to its unique charm. Personally, I think turning it into ice cream is the easiest (and most delicious) way to enjoy it. The creamy custard base blends perfectly with durian's custardy texture, giving you a frozen dessert that's smooth, sweet, and a little exotic.
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If you've ever been curious about durian, this recipe is a great way to try it. And if you already love durian? Well, this ice cream will definitely win you over. Before we jump in, if you're into tropical-inspired desserts, you'll probably also love my Propitious mango ice cream recipe-it pairs beautifully with this ice cream.
What is Durian?
Durian is a tropical fruit native to Southeast Asia, known for its spiky shell and strong smell. It's often described as creamy, custardy, and nutty, with hints of vanilla and almond. Its texture makes it ideal for ice cream because it melts right into the custard base.
Why make durian ice cream at home?
- Control over flavor - you can adjust the intensity of durian to your liking.
- Healthier than store-bought - no preservatives, and you control the sugar.
- Something different - it's not your usual vanilla or chocolate, and it always gets people talking.
Ingredients you'll need
- 5 egg yolks
- ½ cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup durian flesh (fresh or frozen)
Equipment:
ice cream machine, ice cream container, scoop, candy thermometer, sieve, immersion blender (or regular blender).
Step-by-step durian ice cream instructions
Make the custard base
- In a small bowl, whisk together the egg yolks and sugar until smooth and pale yellow (about 30 seconds).
- Heat the cream and milk in a saucepan over medium heat until you see light steam. Turn off the heat.
Temper the eggs
- Slowly whisk in ¼ cup of the hot cream into the egg mixture. This step warms the eggs so they don't scramble.
- Pour the egg mixture into the saucepan with the rest of the hot cream. Stir in the vanilla.
Cook the custard
- Return the pan to low heat and cook until the mixture reaches 170°F. A simple test: dip the back of a spoon and swipe your finger through. If it leaves a clean trail, it's ready.
- Strain the custard through a fine mesh sieve into a bowl to remove any cooked bits.
Add the durian
- Blend the durian flesh into the warm custard using an immersion blender until fully smooth.
Chill the mixture
- Let it cool to room temperature, then refrigerate for 6-8 hours. This helps the ice cream set into a creamy texture.
Churn and freeze
- Pour the mixture into an ice cream machine and churn for 10-15 minutes, until it's just firmer than soft-serve.
- Transfer to a freezer-safe container and freeze overnight.
Tips for creamy durian ice cream
- Use ripe durian - this makes the flavor sweeter and less harsh.
- Don't skip chilling - cold custard churns much better and gives you that creamy texture.
- No machine? - freeze the custard in a shallow pan, stirring every 30 minutes for 3-4 hours.
Pairing ideas
- serve with coconut sticky rice for a true Southeast Asian treat
- sprinkle toasted coconut flakes for crunch
- add fresh mango or pineapple for brightness
FAQs
Yes, just thaw it before blending into the custard.
About 2 weeks in the freezer in an airtight container. Let it soften a few minutes before scooping.
Not at all-it's much milder, making this a great introduction to durian.
Use the no-churn method-freeze and stir every 30 minutes until firm.
Conclusion
Homemade durian ice cream is smooth, creamy, and just the right amount of exotic. Whether you're already a durian fan or curious to try it, this recipe gives you control over sweetness and flavor. Once you've made it, you'll see why this fruit is called the "king of fruits."
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📖 Recipe
Durian Ice Cream Recipe: Creamy & Exotic Frozen Treat
Smooth, rich, and tropical—this durian ice cream is the ultimate way to enjoy the king of fruits. Creamy custard meets bold flavor in every scoop.
Ingredients
- 5 egg yolks
- ½ cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup durian flesh (fresh or frozen)
Instructions
- Whisk egg yolks and sugar in a small bowl until smooth and pale yellow (about 30 seconds)
- Heat the cream and milk in a saucepan over medium heat until steaming, then turn off heat
- Slowly whisk ¼ cup of the hot cream into the egg mixture to temper
- Pour egg mixture into saucepan with the rest of the cream; stir in vanilla
- Cook over low heat until custard reaches 170°F, or passes the spoon test
- Strain through a fine mesh sieve into a bowl
- Blend durian flesh into the warm custard until smooth
- Cool to room temperature, then refrigerate 6–8 hours
- Churn in an ice cream machine for 10–15 minutes until soft-serve consistency
- Transfer to a freezer-safe container and freeze overnight
Notes
Use ripe durian for best flavor. No ice cream maker? Use a shallow pan and stir every 30 minutes while freezing for 3–4 hours. Serve with sticky rice or tropical fruit for an authentic pairing.
Nutrition Information:
Serving Size:
½ cupAmount Per Serving: Calories: 240Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 110mgSodium: 35mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 4g
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