Text 3018, 73 rader
Skriven 2013-07-31 07:37:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Durian picnic tastes
============================
-=> Dale Shipp wrote to Nancy Backus <=-

 DS> I do recall one picnic a long time ago when we brought some
 DS> artificially flavored durian cookies.  THOSE were absolutely disgusting
 DS> to just about everyone, independent of whether they liked durian or
 DS> not.

 NB> Now that you mention it, I do think I remember someone talking about
 NB> that at some time or other.  Did anyone decide they were palatable...?

 DS> I do not know the opinions of the others -- only mine.  In fact I don't
 DS> recall which picnic it was, but it was a number of years ago.

IIRC it was at the Clean Dave picnic that Glen and Joan attended. It may have
been M.Jamieson who brought the durian cookies. At another picnic Michael
brought some durian candies. Both were equally nasty as far as I am concerned.
Durian itself is pretty good - but, as an ingredient .... my jury is still out.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Durian Ice Cream
 Categories: I scream, Exotic, Desserts
      Yield: 3 Servings
 
      6    Segments fresh durian; as
           - needed to make 4 oz (115g)
           - durian paste
      2 lg Egg yolks
      3 tb Granulated sugar; to taste
      1 ts Vanilla essence
      1 c  Light cream
      1 c  Whole milk
 
  While durian is not native to China, both China and Hong
  Kong are major import markets for this distinctive looking
  fruit. The sweet flavor and thick texture of durian makes it
  perfect for ice cream. Use fresh durian if possible.
  
  Remove the seeds from the durian. Use an electric mixer to
  mix the flesh into a paste. Press the paste through a fine
  sieve. You should have 4 ounces durian paste at this point.
  (If not, use more durian). Chill the durian paste until
  ready to use.
  
  In a medium bowl, whisk the eggs with the vanilla essence
  and sugar.
  
  Bring the milk and cream to a near boil over medium heat.
  Reduce the heat to low. Pour in the egg mixture, stirring
  constantly to thicken. Take care not to let the mixture
  boil, or the milk will curdle (if you see bubbles forming at
  the edge of the saucepan, take it off the stove element).
  
  Allow the custard to cool. Chill the custard in the freezer
  for 30 to 45 minutes, until it is just beginning to harden.
  Gradually stir in the durian paste, a tablespoon at a time.
  
  Either continue freezing, stirring several times throughout,
  or finish the ice cream in an ice cream maker.
  
  Recipe by: Rhonda Parkinson
  
  From: http://chinesefood.about.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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