4 to 6 segments fresh, frozen or canned durian, as needed to make 4 ounces durian paste
2 large egg yolks
3 tablespoons granulated sugar, or to taste
1 teaspoon vanilla essence
1 cup light cream
1 cup whole milk
Remove the seeds from the durian. Use an electric mixer to mix the flesh into a paste. Press the paste through a fine sieve. You should have 4 ounces durian paste at this point. (If not, use more durian). Chill the durian paste until ready to use.
In a medium bowl, whisk the eggs with the vanilla essence and sugar.
Bring the milk and cream to a near boil over medium heat. Reduce the heat to low. Pour in the egg mixture, stirring constantly to thicken. Take care not to let the mixture boil, or the milk will curdle (if you see bubbles forming at the edge of the saucepan, take it off the stove element).
Allow the custard to cool. Chill the custard in the freezer for 30 to 45 minutes, until it is just beginning to harden. Gradually stir in the durian paste, a tablespoon at a time.
Either continue freezing, stirring several times throughout, or finish the ice cream in an ice cream maker.