Remove the mature durian meat, knead it into a mud or use a blender to make a mud, spare (I am too troublesome, directly smashed into mud, I think this can be done)
Beat the eggs, add the fine sugar and mix well
Stir well while adding milk
After mixing, put on the most minimal fire, stir with a wooden spoon
After about 7-8 minutes, the temperature will reach 80 degrees, the liquid in the pot will become a thin paste, and it will be picked up with a spoon. You can hang it on the spoon like this (pictured) and use your fingertips to draw on the spoon. There will be clear traces, then you can turn off the fire and let the ice cool off.
Spread whipped cream + 20g fine sugar to 6 distribution, thick but also has good fluidity
Mix the cool custard and whipped cream evenly
Join the good durian meat between
Stir well, so we will do the ice cream paste.
Then pour the ice cream paste into the crisper and put it into the freezer
Take it out every 1 hour and stir it with a wooden spoon for 5 times. After 5 times, continue to freeze in the freezer to solidify
30 minutes to 1 hour before consumption, take it out and put it in refrigerated temperature.