This is actually a far-fetched version of Junko Fukuda … (Hey, where did Junko Fukuda make durian-flavored desserts!) But! The durian star will not give up the plan to capture the earth! I studied several ice cream recipes of Junko Fukuda, then applied her basic formula and steps to make ice cream, and tried this durian ice cream. As far as the taste of the finished product is concerned, I think it is very reliable ~ It is not a version of Junko Fukuda, at least it is a version that pays homage to Junko Fukuda. Hmmm, the title was decided so happily ~ Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e37o.html
|Durian pulp (peeled and cored)||150 grams|
|Lemon juice||10 grams|
|Animal cream||150 grams|
First put the cold storage barrel of the ice cream machine into the freezer of the refrigerator to freeze for more than 18 hours. (If you don't use an ice cream machine, skip this step.)
Pour milk into a small pot and heat it to keep it warm when it is about to boil.
Pour egg yolks and fine sugar into the eggbeater and beat until thick and white.
Pour the warm milk into the egg yolk a small number of times, while stirring quickly. (If added all at once, the egg yolk will solidify to form particles.)
Boil a pot of water in a large pot, then sit in a boiling pot of milk custard and stir while heating to a thick consistency.
Pour custard together with durian pulp and lemon juice into a cooking machine to beat it into a mud, then filter through a screen.
Put the sieved durian paste into a large bowl, cool the ice water, and then send it into the refrigerator to fully refrigerate. (Refrigerated for at least 1 hour)
Mix animal light cream with durian paste, pour into the start ice cream machine, and stir for about 20 minutes.
If you don't use an ice cream machine, you need to first dispense the whipped cream in iced water to 7 and then pour it into the durian paste. When the mixed ice cream liquid freezes until it is about to freeze, take it out and stir it thoroughly with an electric eggbeater, then put it back into the freezer to continue freezing. After that, repeat the whipping step every half an hour. After repeating 3-4 times, the ice cream liquid should be very smooth.
After the ice cream is finished, move it to a storage container and place it in the freezer to freeze it.