Durian is great frozen. When isn’t durian great? But durian-eaters in the USA know what I’m talking about. Our durian only comes frozen, and whenever we’re too impatient to let it thaw properly (that *never* happens to me. ahem.) the result is a naturally smooth, thick cold cream that is just really fantastic. It’s a lot like ice cream.
Here are three ice cream recipes ranging from Indonesia’s vegan Es Puter, a regular dairy ice cream, and the simplest of all, a raw food durian ice cream whip.
Oh, I really did see this guy serving durian ice cream on a hotdog bun. Wild, right?
|I guess this makes sense|
In Southeast Asia they have the fresh, good stuff, but they still like to freeze it and make durian ice cream. After all, it’s always hot as blazes and the perfect time for something cold. In Java, Indonesia so many wheeled carts labeled Es Durian trundle through the seething mass of traffic that it’s comical.
I once counted six of them trying to cross the same intersection from all different angles, their bells clanging plaintively nong-nong-nong. These ice cream carts are actually sometimes called “nong-nongs” because of the noise.
Es Durian is traditionally made with a base of coconut milk instead of dairy because of how few cows there are in Java. They simply don’t have the extra land to support cattle. I don’t know exactly how traditional Es Durian is, since I don’t know how long ago ice became widely available. At any rate, it’s a nice street cart option for vegans and any body else looking for something cold.
Es Puter Durian (Indonesian Durian Ice Cream)
- 1 litre coconut cream
- 1/2 tsp salt
- (optional) 1 pandan leaf, cut into a few pieces
- 150 g sugar
- 1 tbsp cornstarch, diluted with 3 tbsp water
- 200 grams durian flesh
1. Mix coconut cream, salt, and sugar in a saucepan, then cook in medium heat with the pandan leaf.
2. Keep stirring until boiling.
3. Add the diluted cornstarch and mix well. Remove from heat.
4. Remove the pandan leaf pieces and add the durian flesh.
5. Use an ice cream maker to process the mixture.
|photo by yildizkan.com|
Durian Ice Cream
In the rest of Southeast Asia, milk is more widely available and so most durian ice creams are made with a dairy-base.
- 300g durian flesh
- 120g of sugar
- 130g of plain yogurt
- 200g of whipping cream (about 8oz)
1. Puree durian flesh and sugar until it becomes a smooth paste.
2. Transfer the durian
meat into a cleaned, large bowl and mix in the yogurt.
3. Whip the cream
in a stand mixer until stiff and carefully fold into the durian/yogurt
4. Use an ice cream maker to stir the ice cream until it becomes thick and partially frozen.
5. Consume as is or chill until firm.
Raw Vegan Simple Durian Ice Cream
We raw vegan types are pretty Plain Jane sometimes. With durian, that’s just fine.
- Durian flesh, frozen
- Water as needed
1. In a high-powered blender or food processor, pulverize the durian flesh. The less water you use, the thicker and creamier the ice cream will be. If you have an old or low-powered blender, you may need to have ice cream that is more the consistency of a milk shake so as not to kill your blender.
If you have an ice cream mixer, mix the blended durian until it reaches the consistency you like. If not, eat immediately after blending.
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