Durian Ice Cream

Exotic ice cream flavoured with durian and cardamom. Serves 4 to 5.

Ingredients

• 500 ml whole milk
• 250 ml Greek yoghurt
• 100 ml sour cream
• 3 Tbsp sweetened & condensed milk
• 50 ml Indian cardamom dessert syrup [optional]
• 1/3 to 1/2 cup of solid palm sugar [substitute with brown sugar if necessary]
• 1/4 Tsp ground cardamom seeds
• 2 Tbsp flour
• 2 cups of fresh durian, roughly chopped then blended
• About 2 litres of liquid nitrogen.

Mix milk, yoghurt, cream, syrup, and sugar in a pan over a gentle heat. Crumble palm sugar into the mixture (it will dissolve under the heat). Grind the cardamom seeds and add. Put flour in a cup and mix into a smooth paste using a small quantity of water then add to pan. Finally, add blended durian and simmer gently for 20 minutes.

Take mixture off the heat and leave pan to cool. Convey pan to safe laboratory environment. Fill a duer with liquid N₂ using gloves and proper safety procedures. Add about 100 ml of nitrogen to pan and stir mixture with a wooden spoon. Repeat until mixture is frozen solid. Leave to warm. It's ready to eat when it just begins to thaw. Don't mix with a whisk since the mixture will solidify inside. You can, of course, substitute a more conventional technique if no LN₂ is available.