Pandan Ice Cream (made with pandan leaves)
Creamy pandan ice cream made with coconut milk, pandan paste, and pandan leaves.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup heavy cream
- 1 cup coconut milk (see note 1)
- ½ oz pandan leaves (~2 pandan leaves, see note 2)
- 5 egg yolks
- ½ cup granulated sugar
- 1 tsp pandan paste (or extract)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- 1
Combine heavy cream, coconut milk, and pandan leaves in a microwave safe bowl. Microwave for 1 minute. Let the pandan leaves steep for an hour.
- 2
Whisk together egg yolks and granulated sugar.
- 3
Remove the pandan leaves from the cream and heat the cream in a sauce pan until hot (3-5 minutes). The cream is hot enough once smoke starts coming off the cream and the cream feels hot. Turn off the heat.
- 4
Add 1/4 cup of the hot cream to the egg yolk sugar mixture. Stir until combined. Pour this mixture into the pan with the hot cream.
- 5
Add the pandan paste, vanilla extract, and salt.
- 6
Turn the heat back on. Stir and heat the cream until it reaches 140 degrees F. A good way to test if the cream is done is to coat the back of a spoon with the cream. Pull your finger through it and if the trail created by your finger doesn't break, the cream is done.
- 7
Pour the cream through a fine mesh sieve into a bowl. The sieve will catch any egg or milk solids in the cream.
- 8
Cool the cream down completely. Cover and let it cool in the fridge for 6-8 hours. I like to do this overnight. The colder your cream is, the creamier your ice cream will be.
- 9
Using an ice cream machine, churn for 10-15 minutes until the ice cream is the consistency of thick soft serve ice cream. Transfer the ice cream into a freezer safe container and let it freeze overnight.