Pandan Ice Cream

Short Description

Pandan Ice Cream is a creamy and aromatic dessert that captures the essence of Southeast Asian flavors. Infused with the unique taste of pandan leaves and enriched with coconut milk, this ice cream offers a delightful tropical experience in every scoop.

Why You’ll Love This Recipe

• Exotic Flavor: The combination of pandan and coconut provides a distinctive taste that’s both refreshing and indulgent.
• Creamy Texture: Utilizing coconut milk and heavy cream ensures a rich and smooth consistency.
• Versatile Preparation: Whether you have an ice cream maker or not, this recipe can be adapted to suit your equipment.
• Natural Ingredients: Made with real pandan leaves and minimal additives, it’s a wholesome treat.
• Impressive Presentation: Its vibrant green hue and unique flavor make it a standout dessert for gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup heavy cream
• 1 cup coconut milk
• ½ oz pandan leaves (approximately 2 leaves)
• 5 egg yolks
• ½ cup granulated sugar
• 1 teaspoon pandan paste or extract
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Directions

1. Infuse Cream: Combine heavy cream, coconut milk, and pandan leaves in a microwave-safe bowl. Microwave for 1 minute, then let the mixture steep for 1 hour to extract the pandan flavor.
2. Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks and granulated sugar until well combined.
3. Heat Cream: Remove the pandan leaves from the cream mixture and heat it in a saucepan over medium heat until hot but not boiling (approximately 3-5 minutes). Once hot, remove from heat.
4. Temper Eggs: Slowly add ¼ cup of the hot cream mixture to the egg yolk mixture, whisking constantly to prevent curdling.
5. Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining cream. Add the pandan paste, vanilla extract, and salt.
6. Cook Custard: Return the saucepan to medium heat and cook the mixture, stirring constantly, until it reaches 140°F (60°C) and thickens enough to coat the back of a spoon.
7. Strain and Cool: Pour the custard through a fine-mesh sieve into a bowl to remove any solids. Cover and refrigerate for 6-8 hours or overnight until thoroughly chilled.
8. Churn: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions, typically for 10-15 minutes, until it reaches a soft-serve consistency.
9. Freeze: Transfer the churned ice cream to a freezer-safe container and freeze overnight to firm up.

Servings and Timing

• Servings: Approximately 4 servings
• Prep Time: 1 hour (including steeping time)
• Cook Time: 15 minutes
• Chilling Time: 6-8 hours (preferably overnight)
• Churning Time: 10-15 minutes
• Freezing Time: Overnight

Variations

• No-Churn Option: For a simpler version without an ice cream maker, whip 240 ml of heavy cream to stiff peaks. Fold in a mixture of 100 ml pandan-infused milk, 200 g condensed milk, and 1 teaspoon pandan extract. Freeze in a container for at least 8 hours or overnight.
• Vegan Version: Substitute heavy cream with full-fat coconut cream and use a plant-based condensed milk alternative. Omit egg yolks or replace them with a vegan custard base.
• Enhanced Flavor: Add a drizzle of palm sugar syrup or sprinkle toasted coconut flakes on top before serving for added texture and sweetness.

Storage/Reheating

• Storage: Store the ice cream in an airtight, freezer-safe container. To prevent ice crystals, press a piece of parchment paper or plastic wrap directly onto the surface before sealing.
• Shelf Life: Best consumed within 2 weeks for optimal flavor and texture.
• Reheating: Not applicable, as ice cream is served frozen.

FAQs

What is pandan?

Pandan is a tropical plant native to Southeast Asia, known for its long, fragrant leaves. It’s commonly used in cooking for its unique aroma and flavor, often described as a blend of vanilla, almond, and grassy notes.

Where can I find pandan leaves or extract?

Pandan leaves and extract are typically available at Asian grocery stores, either fresh, frozen, or bottled. Online retailers also offer pandan products for purchase.

Can I make this ice cream without an ice cream maker?

Yes, a no-churn version can be made by whipping heavy cream and folding in the pandan-infused mixture, then freezing until set.

How does pandan ice cream taste?

Pandan ice cream has a unique flavor profile that’s sweet, aromatic, and slightly nutty, with hints of vanilla and coconut, offering a refreshing tropical taste.

Is there a vegan version of this recipe?

Absolutely. Replace dairy ingredients with plant-based alternatives like coconut cream and vegan condensed milk, and omit the egg yolks or use a vegan custard base.

Can I use only pandan extract instead of leaves?

Yes, if pandan leaves are unavailable, pandan extract can be used to impart the characteristic flavor and color.

How long does it take to make this ice cream?

The process spans over two days: preparation and steeping on the first day, followed by churning and freezing on the second day.

Can I add mix-ins to this ice cream?

Certainly. Consider adding ingredients like sweetened red beans, coconut flakes, or even chocolate chips for added texture and flavor.

Why is my ice cream not as green as expected?

The natural color from pandan leaves is subtle. For a more vibrant green hue, additional pandan extract or natural food coloring can be added.

How should I serve pandan ice cream?

Serve it in bowls or cones, optionally garnished with toasted coconut flakes, a drizzle of palm sugar syrup, or alongside tropical fruits like mango or lychee.

Conclusion

Pandan Ice Cream offers a delightful fusion of creamy texture and exotic flavor, making it a perfect dessert for those seeking something unique and refreshing. Whether enjoyed on its own or as part of a larger dessert ensemble, this ice cream is sure to impress and satisfy.

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