Durian Ice Cream on Coconut Tamarind Sauce

(67 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 4 people

πŸ“ Ingredients

2 tablespoons Cane sugar
2 Egg yolk
450 grams Fruit (durian TK)
some Milk
1/2 cups Cream
1 cup Cream
1 tablespoon Cane sugar
50 grams Flour
50 grams Tamarind paste
20 grams Coconut cream
1 teaspoon Sugar
  Water as needed
50 grams Mangos finely diced
1 tablespoon Ricotta
1 splash Lemon juice
1 Egg yolk
50 grams Plums
2 tablespoons Sugar
  Vegetable oil for frying
some Water

🍽 Instructions

Durian ice cream: Beat the egg yolks with the sugar until foamy, add a little milk and whip in a saucepan directly or in a water bath until creamy (to rose), then beat in a cold water bath until cold.

Pass the thawed durian fruit through a sieve – an estimated 200 g of fruit puree remains.

Add the fruit puree to the egg and sugar cream and mix with the cream.

Freeze in the ice cream maker.

Tamarind sauce:

Mix cream, tamarind pulp, coconut cream and cane sugar, let dissolve under gentle heating, strain through a sieve.

Wan Tans:

Make a dough with flour and water, knead well and form into a ball. Set aside for about 1 hour. Then roll out very thinly, preferably with a pasta machine.

Mix well the mango cubes, ricotta, sugar and lemon juice. Cut out small squares (about 4×4 cm) from the dough, put a teaspoon of the mango mixture on top, brush the edges of the dough with egg yolk and shape into a small bag.

Fry in hot oil.

Simmer the plums with the sugar and a little water for 5 minutes and pass the mixture through a sieve.


Pour a mirror with the tamarind sauce, place 3 wan tans per serving on top, twist off a nice dollop of the durian ice cream and place next to it, garnish with the plum sauce.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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