Clem's Ninja Creami Durian Ice Cream

 
This is what I have written previously about ice cream: "Ice cream is a frozen milk food product which is aerated (air is incorporated in it). The Australia New Zealand Food Standards Code requires ice cream to be made from cream, milk, or both, and must have at least 10% milk fat. Modern ice cream benefits from food science and as a result contains various ingredients meant to give good mouth-feel and product stability. Ice cream is essentially a complex colloidal system (of fats, proteins, sugar) together with, very fine ice crystals, and some 30 - 50% air entrapped. Its components are subject to dissociation. To create fine ice crystals and entrap air bubbles in the mixture as the ice cream is made, it is is churned during the freezing process, hence the use of ice cream making machines." 

However, another way to make ice cream is to freeze the cream base solid and then finely shave and mix it into a creamy texture. This is essentially what a Ninja Creami machine does. Here is how I make durian ice cream using a Ninja Creami Deluxe 11-in-1 machine:
 


The Ninja Creami Deluxe 11-in-1
The number suffix refers to the number of one-touch recipes which the machine can deliver


INGREDIENTS

 

  • 2 and 1/4 cup unseeded durian (about 800 g)
    I used frozen Thai Monthong variety as I could not find any Musang King durian nearby.
     

  • 1/2 to 3/4 cup fine sugar ( to your taste).
     

  • 1 and 1/2 cup of heavy (or double) cream.
     

  • A dash of salt.
     

  • OPTIONAL: You may also choose to use modifiers as practiced by commercial ice creameries viz.
     

    • Xanthan 0.03 - 0.06% by weight of the total cream base.
      I normally use 0.03%.
      Xanthan modulates the formation of ice crystals (inhibits the formation of larger crystals especially when the ice cream undergoes several freeze-thaw cycles (as will happen when the ice cream is not all consumed in one go).
       

    • Lecithin (I use soy lecithin) 0.2 - 0.5% by weight of the total cream base.
      I normally use 0.3%.
      Lecithin is an emulsifier and helps oils, fats and water to mix well and stay in emulsion.


 

METHOD

 

  • If you are using frozen durian, allow it to thaw until sufficiently soft.
     

  • Add the durian and sugar together and blend until very smooth.
    If you prefer chunky bits of durian for taste/texture, blend less but bear in mind that fruit pieces contain water which will form large crystals when frozen, resulting in a discernible grainy mouth-feel.
     

  • To the durian/sugar blend, add all the cream and blend again until smooth.
    Le the mix sit long enough for all the sugar to dissolve before freezing.

 


Blending durian, sugar and heavy cream

 

  • Pour what is now the ice cream base into a Creami tub and freeze it for 24 h.


Ice cream base in a Creami tub
 


Creami tubs being frozen
 


24 h-frozen durian ice cream base in a Creami tub
 

  • Now place the tub into the Creami outer bowl and churn at the "Ice Cream" setting.
 

  • When done, check for consistency of the resulting ice cream.
    More often than not, due to the frozen base being very cold, the ice cream will look grainy/sandy.


Churned ice cream base
 

  • If a smoother consistency is desired at this stage, place the tub in the outer bowl and churn at the "Re-spin" setting.
     

  • Your ice cream should now look creamier.


Churned ice cream base which has been "re-spun" (churned a second time).
It is now much smoother and ready to be enjoyed.
Note the blade assembly under the lid of the outer bowl (upper right of the photo) which shaves and churns the ice cream base.
 

 

Enjoy!


 

 

 


All my cooking (some without recipes) can be found here (click on each photo to go to that dish's page):

 

http://clemkuek.com/photoalbum/photo696.html

 

 

 

07 December 2024

 

www.clemkuek.com
 

 

Created by Clem Kuek