01
Custard base ice cream
Fold thawed pulp into warm custard after straining. Standard ratio is 20% pulp to 80% base. Brix of Monthong is high enough that no additional sugar is needed for most recipes.
Why durian
For ice cream & gelato makers.
Durian ice cream is one of the highest-margin SKUs a scoopshop can run. A single durian scoop at a boutique parlor goes for $8–$10. The flavor alone moves the cone, and the Instagram pulp photos do the marketing. The problem is ingredient cost and consistency: fresh durian is seasonal, expensive, and spoils fast; most frozen durian on American distributor shelves is lower-grade varieties or pre-sweetened pulp that throws off base ratios.
Our Monthong pulp solves both problems. Monthong is the sweetest commercial durian variety and the one most ice cream makers specify by name. It's flash-frozen in Thailand within hours of peak ripeness, shipped frozen to our Austin warehouse, and ships frozen-parcel or LTL to you. 100% pure pulp: no sugar, no binders, no preservatives. You control the base ratio.
Typical yield: a 10 kg case produces 35–40 liters of finished durian ice cream at standard custard ratios (20% pulp by weight). Pallets (120 cases) bring the cost per kilo down to the point where durian moves from specialty menu item to staple flavor.
Spec sheet
What matters for this use.
- Variety
- Monthong (Golden Pillow)
- Package
- 10 × 1 kg vacuum packs per case
- Base ratio
- 18–22% pulp by weight
- Yield per case
- 35–40 L finished ice cream
- Freeze window
- Refreeze OK if sealed within 24h
Applications
Four ways operators use it.
The common builds we see from ice cream & gelato makers.
02
Durian gelato
Slightly higher pulp ratio (22–25%) works well for gelato's lower fat base. The natural fat in durian adds body that pure-milk gelato bases often lack.
03
Sorbet & dairy-free
Durian pulp makes a rich vegan frozen dessert on its own. Blend with coconut cream (70/30) for a high-end dairy-free scoop that plates as vibrantly as custard.
04
Signature desserts & affogato
Durian mille-feuille, durian waffle cones, durian affogato with hot espresso. The heat-release of durian aromatics is part of the experience.
Order profile
What a typical account looks like.
- Typical order
- 2–4 cases per month
- Peak season
- 8–12 cases during summer months
- Reorder cadence
- Monthly for stable operations
- Format note
- 1 kg packs open and refreeze well. Portion what you need.
Common questions
About durian for this use.
How many scoops does a case produce?+
At a 20% pulp ratio, a 10 kg case yields roughly 35–40 L of finished ice cream. That's 280–320 standard 4-oz scoops, or around 200 x 5-oz premium scoops.
Do I need to sweeten it?+
Monthong runs about 22° Brix on average, higher than most fruit pulps. Most ice cream makers run it unsweetened or add only 10–15% of the sugar they'd use for a fruit like strawberry.
What base ratio do you recommend?+
18–22% pulp by weight in custard. Start at 18% for subtle durian flavor, push to 22–25% for a 'durian-first' house spec. Beyond 25% you'll fight durian's natural fat and viscosity.
Is the pulp deseeded?+
Yes. Fully deseeded and fiber-membrane removed. Ready to use directly out of the pack.
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