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Following the French influence of creamy, custard-based ice creams, the Vietnamese has come up with some exciting recipes using local fruits and flavorings. Because the notoriously pungent durian is one of their favorite fruits, it is no surprise that it is used to make ice cream too.

The Vietnamese name for this strong-smelling fruit is saw rieg (one's sorrow) but the sweet, creamy, yellow flesh of the fruit is indisputably delicious. Its definitely worth the effort to the overwhelming pungent smell as you cut it.

Ingredients : Serves 8

6

115 g

500 ml

350 g

300 ml

Egg yolks

Caster (superfine) sugar

Full-fat (whole) milk

Durian flesh

Double cream

• In a bowl, whisk the egg yolks and sugar together until light and frothy.

• In a heavy pan, heat the milk to just below boiling point, then pour it slowly into the egg mixture, whisking constantly.

• Strain the milk and egg mixture into a heavy pan and place it over the heat, stirring constantly, until it thickens and forms a creamy custard

  
  . Leave to cool.

• Puree the durian flesh. Strain the custard in to a bowl, then whisk in the cream.

• Fold in the durian flesh, making sure it is thoroughly combined.

• Pour the mixture into an ice cream maker and churn until frozen.

• Alternatively, pout into a freezer proof container and freeze for 4 hours, beating twice with a fork or whisking with an electric mixer to break up the ice crystals.