Thai · Dessert
Durian Ice Cream
A no-churn keto rework of Southeast Asia's most divisive fruit, folded through whipped cream and coconut cream with an egg yolk custard base and allulose standing in for sugar, so the famous durian custard-funk comes through rich, cold and almost sugar-free.
$1
20 minsPrep
0 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
393Calories
3.7gProtein
39gFat
15.3gCarbs
4.1gSugar
2.7gFiber
127mgSodium
159mgChol
27.7gSat Fat
202mgPotassium
47mgCalcium
1.2mgIron
0.3mcgVitamin B12
1.7mgVitamin C
0gPolyol
8gAllulose
0.3gAlcohol
Goes well with
German Pilsner
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Puree the ripe durian flesh until smooth, then press through a sieve to remove any fibrous strands.
2
Whisk the egg yolk with the allulose until pale and the grains have mostly dissolved, about 1 minute.
3
Fold the durian puree, coconut cream, vanilla extract and salt into the yolk mixture until fully combined.
4
In a separate chilled bowl, whip the heavy cream with a hand-mixer to soft peaks.
5
Gently fold the whipped cream into the durian mixture in two additions, keeping as much air in as possible.
6
Transfer to a small airtight tub, pressing a layer of cling film directly onto the surface.
7
Freeze for at least 6 hours or until firm, stirring once with a fork after the first hour to break up ice crystals.
8
Scoop into chilled bowls, 2 scoops per serving, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g pureed, ripe durian flesh substituted for coconut flesh in texture only — see note coconut flesh
- 3.2 oz90g whipped to soft peaks heavy cream
- 1.1 oz30g chilled, thick part only coconut cream
- 1 1/81 1/8 egg yolks, whisked (18g)
- 0.6 oz16g dissolved into the yolk mixture allulose
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
