Name: Jeni-Style Durian Ice Cream
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups whole milk; 1 tablespoon plus 1 teaspoon cornstarch; 1 1/2 ounces (3 tablespoons) cream cheese, softened; 1/8 teaspoon fine sea salt; 1 1/4 cups heavy cream; 2/3 cup granulated sugar; 2 tablespoons light corn syrup; 1 cup fresh durian flesh (about 250g, seeds removed)

Jeni-Style Durian Ice Cream

HeartyPotato7275

This Jeni-style durian ice cream brings together the rich custard-like texture of Jeni Britton's signature technique with the unmistakable flavor of real, fresh durian. The cornstarch and cream cheese base creates a luscious, scoopable ice cream without eggs, allowing the complex, tropical aroma of durian to shine. This recipe captures the best of both worlds: the bold, exotic fruit beloved across Asia, and the silky, creamy texture that makes Jeni's ice cream a cult favorite. Serve in crisp weather for a surprising treat that will wow adventurous palates.

Ingredients

Instructions

Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry; set aside.
In a large bowl, whisk the cream cheese and salt until smooth.
In a medium saucepan, combine the remaining milk, heavy cream, sugar, and corn syrup. Bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from heat.
Gradually whisk in the cornstarch slurry. Return the mixture to the heat and cook, stirring constantly, until slightly thickened, about 1 minute. Remove from heat.
Add the durian flesh to the hot milk base. Use an immersion blender (or transfer to a blender) and blend until completely smooth and creamy. Strain through a fine sieve if desired for extra-smooth texture.
Gradually whisk the hot mixture into the bowl with the cream cheese until smooth.
Chill the ice cream base in the refrigerator until thoroughly cold (at least 4 hours, preferably overnight).
Pour the cold base into your ice cream maker and churn according to manufacturer's instructions until thick and creamy.
Scoop the churned ice cream into a storage container. Press a sheet of parchment directly against the surface, seal, and freeze until firm, at least 4 hours before serving.