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11 4 / 2013

*UPDATED NEW RECIPE*
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I originally wanted to make a “paleo-friendly” extra durian-flavored ice cream with little much else added to frozen durian and coconut milk  but unfortunately, on second tasting, much of the natural sweetness was lost and those sour-bitter-metallic-pungent durian flavors came through too strongly. My tasters had to run to the kitchen to spit. (If you are brave, you can still refer to my “Paleo Durian Ice Cream” recipe HERE.)
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Version 2 is an adaptation of this Indonesian Durian Ice Cream recipe - it is sweeter, creamier in texture and has a light pandan flavor to mask the durian smell that some people cannot stand. I used heavy cream and white sugar but these can be replaced with extra coconut milk and palm sugar. You can buy frozen durian and pandan leaves at asian grocery stores.

*UPDATED NEW RECIPE*

___________________________________________________________

I originally wanted to make a “paleo-friendly” extra durian-flavored ice cream with little much else added to frozen durian and coconut milk  but unfortunately, on second tasting, much of the natural sweetness was lost and those sour-bitter-metallic-pungent durian flavors came through too strongly. My tasters had to run to the kitchen to spit. (If you are brave, you can still refer to my “Paleo Durian Ice Cream” recipe HERE.)

___________________________________________________________

Version 2 is an adaptation of this Indonesian Durian Ice Cream recipe - it is sweeter, creamier in texture and has a light pandan flavor to mask the durian smell that some people cannot stand. I used heavy cream and white sugar but these can be replaced with extra coconut milk and palm sugar. You can buy frozen durian and pandan leaves at asian grocery stores.

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