Tuesday, 26 August 2014

Cempedek Ice cream

While waiting for my friend, I walked around that neighbourhood and was attracted by this sweet smelling fruit, Cempedak!  At S$9/kg, I thought it might be a good price.  Is this?

My last bite on this sweet fruit was during my June holiday in KL.  KC bought my favourite Goreng Cempedak and I actually had so much that we couldn't finish it up.  I love this snack so much.

Cempedak has a close resemble to Jackfruit.  While the texture of Jackfruit is more crunchy, Cempedak is more fibrous and also soft.   The seeds is also smaller than a jackfruit's.

To choose a good cempedak, a Malay lady taught me to look out for brown spots on the skin.  The best is all evenly browned.  The skin texture when pressed against is supposedly to be soft when ripe.

To remove the fruit from the skin, you need to use a sharp knife and slit open.  Next, oil your hand and pluck out the individual fruit.  If you don't oil your hand, the sap from the fruit will transfer onto your hand, and it will leave a sticky mess.

The seeds also can be eaten and has a nutty taste.

I missed those cempedak potong stick so I have to create Cempedak Ice Cream instead.

Finding: This taste so good.  The flavour comes out just right for us.

What you need:

1½ cup milk
A pinch of salt
50g sugar (reduced)
4 egg yolks
1½ cup heavy cream (dairy cream)
A few drops of vanilla extract
2 cup Chempedak flesh, puree 


In a pot, warm the milk and cream.

Whisk the egg yolks, salt and sugar until pale and smooth.

Gradually pour the hot milk into the yolk mixture, whisking constantly.

Pour the warmed mixture back into the pot.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow to boil.

Add vanilla extract and mix well. Strain and let it cool. 

Place in refrigerator for 4 hours and allow ice cream to chill before churning in the ice cream machine.

When the ice cream is ready, add the chempedak and blend until well.

Chill it in the freezer for at least 3 hours or a day. Then serve.

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