Pandan Ice Cream
Uyen Luu
Photo by Linda Xiao. Prop Stylist: Veronica Olson. Food Stylist: Sam Seneviratne.
- Serves
- 6
- Prep Time
- 4 Hours
Pandan in everything, I say! Especially good in ice cream made ahead for instant after-dinner treats, served with shortbread or Pandan Swiss Roll. If you don’t have pandan, try a couple of vanilla beans with 40 grams (1½ ounces) grated ginger root or store-bought stem ginger, finely chopped. Reprinted from VIETNAMESE by Uyen Luu. Photographs by Uyen Luu. Published by Hardie Grant.
Ingredients
- 80 gram (3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces
- 200 milliliter (7 fluid ounces/scant 1 cup) coconut water
- 200 gram (7 ounces) sweetened condensed milk
- 200 milliliter (7 fluid ounces/scant 1 cup) double (heavy) cream
Featured Video
Pandan Ice Cream
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate and Skimlinks affiliate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Directions
- Step 1
Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into a bowl, making sure you squeeze out all the juice but discard any dry minced pandan.
- Step 2
Mix together the pandan extract with the condensed milk and cream. Churn in an ice cream maker for 50 minutes, or according to the machine instructions. If you don’t have an ice-cream maker, place the contents into a tub and freeze for 2 hours. Mash it up with a fork, then freeze again. Repeat once or twice more until the ice cream is frozen through.