1. Mix 4 yolks and 80g white sugar until the yolk turns white.
2. Heat the milk on a low heat, boil until it is boiling, mix in the vanilla powder, turn off the heat and simmer for a while.
3. Slowly pour the cooked milk into the egg yolk in a silk shape, and stir it side by side. Don't rush to get success. If you pour it quickly, it will become the egg blossom soup.
4. Continue to heat the mixed egg milk liquid on a small fire, and keep stirring until it is more viscous and mushy, and then leave the fire to cool down.
5. Add crushed durian paste after the temperature of egg milk drops.
6. Whisk the Nestle cream until it reaches 8, mix the cream and durian egg cream evenly, put them into a container and refrigerate them.
7 frozen in the refrigerator for more than 4 hours can be eaten, look at the finished durian ice cream.