| Prep: 25 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 12g | 50g |
| sugars | fibre | protein | salt |
| 45g | 0g | 8g | 0.12g |
I must confess, the very first time I tried Pandan Ice Cream, I was swept away by its tropical charm. It was at a small, rustic dessert parlor nestled in the heart of Los Angeles where I compelled myself to taste something new, something unique. From that day, I’ve been captured by the allure of pandan’s subtly sweet, herby flavor and its natural green essence. Combining my Californian infatuation with fresh, vibrant ingredients and my undying love for Gujarati summer treats, the recipe for this dessert was born—an emblem of my dynamic culinary journey.
The Melting Pot of Flavors
Inspired by the classic Indian kulfi and Western ice cream, this Pandan Ice Cream swirls the best of both worlds into a creamy, indulgent dessert. All the coziness of sweetened condensed milk and egg yolks married to the velvety luxury of heavy cream and a generous heap of sugar, capture the essence of the traditional kulfi. But we take it a step further—vanilla extract for that classic ice cream hit and pandan juice squeezed out of freshly plucked leaves catapults this dessert into an eclectic flavor spectrum.
The pandan leaf, an Asian culinary icon, imparts its irresistible essence into this mix. This small addition culminates in an exotic dance of flavors that will leave your taste buds desperately yearning for more. If you’ve tried Thai or Malay coconut milk-based desserts, you’ll discover a similar flavor spectrum working here.
A Dessert High on Health Quotient
But there’s more to this recipe than just its fascinating mix of flavors. The use of pandan leaves ups the nutrition profile of the dessert, infusing it with essential vitamins and antioxidants. This, combined with the proteins offered by the egg yolks and milk, makes each scoop an creamy, indulgent, and somewhat nutritious decadence.
Packed with the sweetness of fruits and a sprinkle of the gorgeous green of pandan, this dessert is an ideal companion for those dusky summer BBQs with plates of smoky, spiced Tandoori chicken or bowls of hearty Chickpea Pilaf. Consider garnishing your ice cream with a selection of fresh tropical fruits for that extra burst of refreshing tanginess.
In conclusion, this Pandan Ice Cream recipe comes not just with extraordinary flavor, but also a heart full of memories and cultures. I hope it brings you as much joy as it has brought me, invoking memories of your own heritage through delightful bites.
What You’ll Need
- 1 cup of sweetened condensed milk
- 2 cups of heavy cream
- 4 pandan leaves, chopped
- 1 tsp of vanilla extract
- 1 cup of sugar
- 1/2 cup of water
- 6 egg yolks
- 1 cup of pandan juice, freshly squeezed
- Fresh fruit for garnishing (optional)
Method
Step One
Place your pandan leaves, sweetened condensed milk, sugar, water, and pandan juice in a saucepan. Over medium heat, bring the mixture to a simmer. Stir constantly until the mixture smoothens and the sugar has fully dissolved.
Step Two
In a separate bowl, whisk the egg yolks. Gradually pour in the hot pandan mixture while continuously whisking. This method is called tempering and should be done slowly to make sure your egg yolks do not curdle. Return the mixture to the saucepan and cook over low heat. Stir until the mixture thickens into a custard-like consistency.
Step Three
Sieve the pandan custard into a bowl to remove the pandan leaves and other lumps. Add the vanilla extract and stir. Allow the mixture to cool, then cover it with cling wrap making sure the cling wrap is touching the surface of the custard, to prevent a skin from forming. Place it in the refrigerator and let it chill for at least 3 hours, preferably overnight.
Step Four
Once the pandan custard is fully chilled, whip your heavy cream to soft peaks. Fold the whipped cream into the pandan custard until they are fully incorporated. Don’t be too rough with it.
Step Five
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Usually, it takes about 20 to 25 minutes of churning to achieve a scoopable consistency.
Step Six
Transfer the churned ice cream into a lidded container. Cover it with a lid or cling wrap then freeze it for at least 2 hours or until firm.
Step Seven
When ready to serve, let the ice cream soften a little at room temperature for about 5 minutes. Scoop into bowls or cones, garnish with fresh fruit if you like, and enjoy your homemade Pandan Ice Cream!
