I am definitely going through pandan dessert phase, so please bear with me. This time I am going to use pandan to make everyone’s favorite dessert, ice cream. The recipe is based on David Lebovitz’s quick coconut ice cream, which I think is a really good recipe if you ever want to try it. This pandan coconut ice cream has basically the same recipe, with a really minor tweak using my homemade pandan extract instead of saffron.
I have a really long list of kitchen gadget wish list, and believe it or not, ice cream maker is currently not one of them. But after making this, I think I am going to put one ice cream machine in my ever growing wish list. 😀 So, how did I make this ice cream them? Again, since David is definitely the go to guru for ice cream, I refer to his freeze and stir method to make this ice cream in my sans-ice cream machine-kitchen. And I can testify that it works, though I fully admit that life would be even sweeter if I can make this ice cream with a machine.
- 250 ml heavy cream
- 400 ml coconut milk
- 8 tablespoon pandan extract (*)
- 75 - 100 gram sugar, depending on your sweetness preference
- ¼ teaspoon salt
- Place all ingredients in a pot and bring to a boil. Quickly turn the heat to bare simmer and continue cooking for 10 more minutes, stir every so often.
- If you have an ice cream machine, you can pour the mixture and churn your ice cream following the machine's instruction.
- If you are going low tech, pour the pandan mixture into a baking dish. Chill, then put in the freezer. After 45 minutes, check it, if you see ice starts to form around the edges, take it out and give a stir with a spatula. Return to the freezer, and repeat this step every 30 minutes for a couple more times. When it hits around 2 to 3 hours time, the ice cream should be creamy enough comparable to one made with ice cream machine 🙂