Pandan Ice Cream
Homemade pandan ice cream, a delicious treat that's easy to whip up in your own kitchen. With just a few simple ingredients, we'll create a creamy, tropical dessert that's bursting with flavour.
Ingredients
- 1 cup coconut milk
- 1 cup heavy cream (or vegan cream for a dairy-free option)
- 1/2 cup granulated sugar
- 5-6 pandan leaves (about 45-50g),
- 1 cup water
- pinch of salt
- 1-2 tsp pandan extract (optional, for extra flavour and colour)
Instructions
- In a blender, combine the pandan leaves with 1 cup of water and blend, but doesn't have to be smooth as you will have to sieve everything later.
- In a saucepan, mix together the coconut milk, heavy cream, sugar, and blended pandan mixture.
- Heat the mixture over medium heat until it begins to bubble a bit, stirring occasionally to dissolve the sugar.
- Remove from heat and let it cool slightly.
- Add a pinch of salt and pandan extract (if using) to the mixture and stir well to combine.
- Strain the mixture through a fine-mesh sieve or cheesecloth to remove any solid bits and pandan fibres. Press the mixture to extract maximum flavour.
- After the mixture has chilled completely, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe container.
- Cover the container and freeze the ice cream for at least 4-6 hours, or until firm.
- Once the ice cream is firm, scoop it into bowls or cones and enjoy the delightful pandan flavour!