Open the durian and take out the flesh. Remove the seed and mash the durian flesh.

Prepare 4 egg yolks. To separate the egg yolk from the white, crack open the egg in half and use the egg shells to pass the egg yolk back and forth until you are left with just an egg yolk. Alternatively, crack the egg in a bowl and use the egg shell or egg separator tool to scoop out the egg yolk or a plastic bottle to suction out the egg yolk.

In a bowl, combine the egg yolks with sugar. Whisk until it becomes a yellow, creamy mixture. Make sure to do the mixing step right away. Do not let the sugar sit on the egg yolks too long, as this will cause them to form lumps, which may be difficult to dissolve into a creamy, silky texture.

In a cooking pot, add milk and milk powder. Stir over low heat until it slightly boils.

Gradually pour the milk mixture into the egg yolk mixture. Mix with a whisk.

Pour the mixture back into the pot, heat, and stir until it thickens. Then, let it cool.

Meanwhile, whip whipping cream until it forms soft peaks. Soft peaks are unable to hold their shape when lifted from the whisk. Using an electric whisk is a more convenient and faster way to form peaks. Although a hand whisk can do the job, it will take a lot of effort and time before you can form peaks. Moreover, using cold cream is better since it will create a creamier ice cream base.

Combine the cooled egg yolk and milk mixture with the whipped cream. Mix with a hand whisk.

Add the mashed durian flesh and mix well. It is better to whisk and not blend this mixture to have a creamy ice cream base. Otherwise, if the base is overblended, the texture becomes icy.

Pour the mixture into a clean container, cover it with clean wrap, and freeze it in the refrigerator.

Take it out every half hour to stir manually until it reaches an ice cream-like texture. Then, continue freezing.

Scoop and serve in durian shells for a more authentic and enticing look! Top with shredded coconut for a tropical flavor. Keep it in the freezer for up to 3 months.