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1
For the Durian Gelato: Beat the eggs and sugar together until pale and ribbony, and doubled in volume.
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2
Bring the milk and cream to the boil, then reduce to a low heat and slowly add the eggs, stirring constantly, until the mixture thickens to a custard consistency.
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3
Add the durian, banana, and coconut milk, and cook for 5 minutes, until the banana has softened.
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4
Blitz the mixture with a hand blender until very smooth, then pass through a fine sieve.
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5
Cool and transfer to an ice cream maker and process according to the manufacturer's instructions.
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6
For the Honey and Ginger Caramel Swirl variation: Leaving the peel on, roughly chop the ginger into small chunks.
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7
Place in a saucepan with the honey and grapefruit juice and simmer for 30 minutes; the mixture should reduce slightly.
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8
Add the cream and butter and simmer for another 10 minutes.
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9
Meanwhile, place the sugar in a separate pan and cook over a medium heat until the mixture turns amber.
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10
Ensuring that the honey mixture is boiling rapidly, pour the mixture into the caramel and stir.
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11
Reduce heat and allow the ginger to steep in the caramel as it cools.
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12
When the mixture is room temperature, strain out the ginger and transfer to the refrigerator.
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13
When the sauce is well chilled, stir into the ice cream when it is soft set.
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14
For the Vanilla Spice variation: Stir all ingredients into the ice cream base before churning.
