This recipe was adapted from Nigella’s No-Churn Salted Caramel Bourbon Ice Cream. You could easily adapt a “proper” ice cream recipe, using an ice cream machine if you have one, or manual churning, but if this ridiculously easy ice cream is good enough for the Domestic Goddess herself, it’s certainly good enough for me – and it is indeed delightful!
I made this ice cream using Blackthorn Durian Kaya, but you could easily use any of my other kaya. The reason I chose durian is that I have many fond childhood memories of eating durian ice cream – easily one of the most popular ice cream flavours in Malaysia, provided you like durian of course!
I wouldn’t go as far as to say that this is the flavour of my childdhood though – after all, most of the durian ice creams of my childhood contained artificial colours, flavours, stabilisers, and preservatives – none of which you will find here!
Ingredients: (quantities are approximate)
- 180 double cream
- 80g Madam Chang’s Blackthorn Durian Kaya – use more if you’d like a stronger durian taste
- Optional: Another tablespoon of kaya, some salt
- Whisk the cream together with the kaya in a bowl until it thickens (soft peaks is about right) – you can taste and adjust to your liking at this point, adding more kaya if you would like it sweeter or stronger, or even a touch of salt to enhance the flavour. Remember that when it’s frozen, the flavour will be slightly muted, so if in doubt, better to err on the side of a stronger flavour.
- Optional: Add a tablespoon or so of kaya, and use a spatula to gently fold it through. This will give you a ripple effect with stronger hits of durian.
- Transfer to a freezer-safe airtight tub, and freeze for at least 8 hours.
Unlike Nigella’s recipe, this doesn’t have as much liquid (no Bourbon), so won’t be as soft-serve in texture. I would recommend leaving out of the freezer for a few minutes before serving.