Name: Jeni-Style Durian Ice Cream
Prep time: 8 h
Total time: 8 h
Yield: 2 servings
Ingredients: 1 cup whole milk; 2 teaspoons cornstarch; 1 1/4 cups heavy cream; 2/3 cup granulated sugar; 2 tablespoons light corn syrup; 1/8 teaspoon fine sea salt; 3 tablespoons cream cheese, softened; 1 cup fresh or frozen durian flesh, thawed if frozen and seeds removed

Jeni-Style Durian Ice Cream

HeartyPotato7275

This Jeni-style durian ice cream brings together the legendary creamy, scoopable texture of Jeni Britton’s recipes with the bold, custardy aroma of fresh durian. The secret is in the cream cheese and cornstarch, which give the ice cream body without eggs, allowing the unique flavor of durian to shine. Churning and slow chilling lock in a silky texture, ensuring every bite is rich, fragrant, and perfectly smooth. Whether you’re a durian devotee or a first-timer, this recipe provides a gateway to tropical decadence with the unmistakable touch of Jeni’s ice cream alchemy.

Ingredients

Instructions

In a small bowl, mix 2 tablespoons of the milk with the cornstarch to make a smooth slurry.
In a medium saucepan, combine the remaining milk, heavy cream, sugar, corn syrup, and salt. Bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from heat.
Gradually whisk in the cornstarch slurry. Return the saucepan to the heat and cook, stirring constantly with a heatproof spatula, until slightly thickened—about 1 minute. Remove from heat.
In a large bowl, whisk the cream cheese until smooth. Slowly add the hot milk mixture, whisking until fully combined and smooth.
Add the durian flesh to the bowl. Use an immersion blender (or transfer to a blender) and blend until completely smooth and creamy.
Chill the mixture in the refrigerator for at least 4 hours, or until thoroughly cold.
Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions, until thick and creamy.
Transfer to an airtight container, press a piece of parchment paper directly against the surface, and freeze for at least 4 hours until firm but scoopable.
Serve in chilled bowls or cones for maximum flavor.