What to do with... durian

D24, ripened on the tree & freshly flown from Malaysia

Puréed D24, milk, crème fraîche, gula melaka

Home-made durian ice-cream

Durian ice cream (serves 4)

Flesh from ½ durian, puréed

25cl liquid cream (“crème fleurette”) or 15cl coconut milk + 10cl coconut cream

5 to 10cl milk (adjust depending on consistency and how much flesh your durian yields)

30 to 50gr gula melaka (or brown sugar)

·       Bring the liquid cream (or coconut milk and coconut cream) to a boil with the gula melaka (or brown sugar) until melted. Remove from the heat and leave to cool.

·       Add the durian, stir well, and add some milk if the consistency is too thick (the right consistency is about that of a thick custard)

·       Divide in 4 pots and freeze (or use an ice-cream maker if you have one).