Description
A creamy and fragrant Southeast Asian-inspired dessert made with the distinct aroma and flavor of pandan leaves. This vibrant green ice cream is rich, smooth, and perfect for a tropical twist on traditional ice cream.
Ingredients
Units
Scale
- 1 cup pandan juice (from blended pandan leaves and water, strained)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 egg yolks
- 1/4 teaspoon salt
- Optional: green food coloring for a more vibrant look
Instructions
- In a medium saucepan, heat the milk and cream over medium heat until just simmering. Do not boil.
- In a separate bowl, whisk the egg yolks with sugar and salt until the mixture becomes pale and slightly thickened.
- Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F or 77–80°C).
- Remove from heat and stir in the pandan juice (and optional food coloring).
- Strain the custard through a fine sieve into a clean bowl to remove any solids.
- Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 2 hours before serving.
Notes
- For stronger flavor, use pure pandan extract in addition to or instead of pandan juice.
- If you don’t have an ice cream maker, you can freeze the custard and stir every 30 minutes until creamy.
- Pandan leaves are available in Asian markets, fresh or frozen.
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 290
- Sugar: 24g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 145mg
