Homemade Durian-Langka Ice Cream

In a bowl, mix egg yolks and sugar until well combined. Set aside.

In a heavy-bottomed saucepan, pour in cornstarch mixture and bring to a boil. Whisk vigorously and cook for 2 to 3 minutes or until very thick. While whisking, add condensed milk, heavy cream, and egg yolk-sugar mixture. Add milk.

Turn off heat and continue to whisk for a few minutes. In a separate bowl, dissolve gelatin in hot water. Add to cream mixture. Stir. Let cool slightly, 3 to 5 minutes.

Add durian and jackfruit. Stir well. Fold in cashew nuts. Transfer to a lidded plastic or stainless steel container. Let cool completely, uncovered. Press cling wrap onto surface of ice cream, then cover with lid and freeze until firm, at least 8 hours or overnight.

Fruity tip:  Using the same cream base, you can also experiment with other fruit pairings such as avocado-jackfruit (langka) or mango-star apple (kaimito). Also, in case you cannot find heavy cream in your local supermarket, you can use whipping cream.