Pandan & Coconut Ice Cream Recipe

Photography by B.E.

This recipe has been adapted from the vanilla ice cream recipe in Iced 180 very cool concoctions, Murdoch books.


Pandan & Coconut Ice Cream

• 250 ml coconut milk
• 4 pandan leaves*
• 160 g caster sugar
• 6 egg yolks
• 500 ml pouring (whipping) cream
• 1 tsp pandan extract

1. Place the coconut milk in a saucepan on low heat until just about to boil, remove from heat.
2. Put pandan leaves in the coconut milk and allow to steep with the saucepan lid on for at least 30 minutes.
3. Strain the coconut milk to remove the pandan leaves, place back into the saucepan and reheat.
4. While the coconut milk is reheating, in a separate bowl whisk together the caster sugar and egg yolks.
5. Slowly pour and whisk the reheated coconut milk into the sugar/egg mixture.
6. Place the coconut milk/sugar/egg mixture back into the saucepan, add the cream and slowly reheat while whisking until the mixture thickens and coats the back of a spoon. Do not bring to boil.
7. Add the pandan extract, place into a bowl and refrigerate overnight.
8. Churn in an ice cream machine.
9. Put in freezer overnight.

*Pandan leaves can be found at your local Asian supermarket, if you can't find fresh leaves frozen is fine.

What to do with the leftover egg whites? Try David Lebovitz's Coconut Chocolate Macaroon Recipe.
Mi xo