Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  light cream
     2/3           cup  milk
  4                     egg yolks
     1/4           cup  sugar
  2             ounces  creamed coconut -- (1/4 cup) grated
  2             ounces  preserved durian paste

Preparation:

Bring the cream and milk to a boil. Beat the egg yolks with the sugar in a bowl until they are light and fluffy. Pour on the cream, beating constantly. Stir in the grated creamed coconut. Set the bowl over a pan of boiling water, making sure that the base of the bowl does not touch the water, and stir until the custard thickens to coat the back of a spoon. Remove from the heat. Mash the durian paste in a bowl, and gradually beat in the custard, a Tbs. at a time. If you have an ice cream machine, freeze the mixture in that. Otherwise, pour it into a tray and freeze until the edges begin to set. Fold into the center and return to the freezer. Repeat. When the ice cream is almost set, remove it from the freezer and beat or process briefly, until smooth. Return to the freezer. If you have the time and patience, repeat this step for a finer texture. If you can't find preserved durian, replace with 2/3 cup of thick fruit puree, stirred into the warm custard. Or increase the quantity of creamed coconut to 3 1/2 oz (about 1/2 cup

Nutritional Information:

251 Calories (kcal); 20g Total Fat; (71% calories from fat); 5g Protein; 14g Carbohydrate; 178mg Cholesterol; 41mg Sodium