Pandan Ice Cream Recipe

I absolutely love this Prandial Pandan Ice Cream recipe because it combines the creamy richness of homemade ice cream with the fragrant, unique taste of pandan that transports me straight to a tropical paradise. Plus, the entire process feels like a fun, creative adventure, transforming simple ingredients into a stunning dessert that always impresses my friends and family.

I adore crafting light and invigorating confections, and my Pandan Ice Cream is a splendid offering that marries the silky sumptuousness of heavy cream and whole milk with the distinctively fragrant flavor of pandan leaf juice. With just enough sweetness provided by granulated cane sugar and a whisper of vanilla, this ice cream is, hands down, one of the best flavor combinations I’ve encountered.

The bright green color, achieved with a sparse amount of food coloring, just adds to its almost too-good-to-eat appeal.

Ingredients

Sure, here is a description of the key ingredients:

• Heavy Cream: Adds richness and creaminess; high-fat content.
• Whole Milk: Balances creaminess; contains calcium and protein.
• Granulated Sugar: Sweetens the mixture; provides energy.
• Egg Yolks: Thickens and enriches; source of protein and fats.
• Pandan Juice: Imparts unique aroma; contains natural antioxidants.

Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 3 large egg yolks
• 1/2 cup pandan juice (from blending fresh pandan leaves with a little water and straining)
• 1 teaspoon vanilla extract
• A few drops of green food coloring (optional, for vibrant color)

Instructions

1. In a medium saucepan, mix together the heavy cream, whole milk, sugar, and salt. Heat them over a medium flame, stirring now and then until they are hot and the sugar is completely dissolved. Don’t let it boil, though!

2. In another bowl, beat the egg yolks until they are a bit thickened and a light color.

3. Pour a little of the hot cream mixture into the egg yolks, all the while whisking them as fast as you can. This is how you temper eggs. You are about to mix the hot ingredient with the cold ingredient, but you must do it in a way that will keep both the creamy mixture and the eggs from curdling. Once you’ve added a small portion of the cream to the yolks and they’re well mixed, you can add the rest of the hot mixture without worry.

4. Slowly incorporate the yolk mixture into the saucepan. Add in the yolk mixture while still stirring continuously. The yolk should eventually be combined with the cream mixture, and should not curdle.

5. Stir constantly with a wooden spoon while cooking over medium heat. The mixture should thicken slightly and coat the back of your spoon when it is done. Do not allow it to boil. If it boils, your sauce will not be smooth.

6. Take the saucepan off the heat. Stir the pandan juice and vanilla extract into the saucepan. Mix until fully incorporated.

7. If one is using it, then a few drops of green food coloring should be added, and stirring should be done to achieve the desired shade.

8. Strain the mixture through a fine-mesh sieve into a clean bowl to eliminate any lumps. Cool it down to room temperature.

9. Refrigerate the mixture for at least four hours or until completely chilled; it is better to leave it overnight for the best results.

10. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it’s at a soft-serve consistency. When you reach that point, transfer to a container with a lid and freeze for several hours before serving. Ingredients make about half a quart; serve in 4 oz. portions. And remember, you’re not just making ice cream—you are making Prandial Pandan Ice Cream, the best ice cream you’ve ever made.

Equipment Needed

1. Medium saucepan
2. Mixing spoon (wooden recommended)
3. Whisk
4. Medium bowl
5. Measuring cups
6. Measuring spoons
7. Fine-mesh sieve
8. Ice cream maker
9. Container with lid for freezing
10. Blender (for making pandan juice if not pre-made)
11. Strainer (for pandan juice)

FAQ

• Can I use pandan extract instead of pandan juice?Indeed, you can replace pandan juice with pandan extract. However, the flavor may be more intense, so it’s advisable to begin with a lesser quantity and fine-tune according to your taste preferences.
• Is it necessary to use green food coloring?No, food coloring is not a requirement. If used, however, it does make the end product look more enticing. But if you want to leave the ice cream uncolored, it will still taste just as fantastic with a punchy pandan flavor.
• How do I make pandan juice from fresh leaves?Mix chopped pandan leaves with a little water in a blender until smooth. Pour through a fine mesh sieve into a bowl or pitcher, extracting as much juice as possible. If necessary, use cheesecloth to further filter the mixture.
• Can I make this recipe without an ice cream maker?You can indeed achieve a no-churn alternative by freezing the mixture in a shallow container and stirring it every 30 minutes until firm.
• What can I use instead of whole milk?Substituting is an option, and you might try plant-based milks like coconut milk for an overall different flavor. Or, you could go with 2% milk for less lusciousness.
• How long does this ice cream last in the freezer?If it is stored in an airtight container, it should keep its flavor and texture intact for up to two weeks. But I can’t make any guarantees. No one can.
• Can I add other flavors or toppings to this ice cream?Of course! You might add coconut flakes or serve fresh tropical fruits to bring out the pandan flavor even more.

Substitutions and Variations

Coconut milk is great in place of whole milk. It carries a very mild coconut flavor that works well in most dishes, and it has a great creamy quality that lends itself nicely to all sorts of recipes.
Sugar in granulated form: For a natural sweetener alternative, use the same amount of honey or agave syrup.
Try using sea salt for a slightly different mineral profile.
Egg yolks: Substitute with 3 tablespoons of cornstarch to keep creaminess without using eggs.
Juice of pandan leaves: If fresh leaves of pandan are not accessible, extract of pandan can be used in its place, adjusting to individual preference.

Pro Tips

1. Enhance the Pandan Flavor To intensify the pandan taste, use freshly blended pandan juice made from mature leaves, as they impart more flavor. You can also let the pandan juice sit for a few hours before using, which helps concentrate the flavor.

2. Proper Egg Tempering When tempering the egg yolks, pour the hot cream mixture slowly into the eggs while constantly whisking. This gradual integration prevents the yolks from curdling, ensuring a smooth custard.

3. Consistent Stirring While cooking the custard over medium heat, use a low and steady heat, and stir continuously. If possible, use a silicone or wooden spatula to scrape the bottom of the pan to prevent the mixture from sticking and curdling.

4. Fine-Mesh Straining Strain the mixture through a fine-mesh sieve to remove any cooked egg bits or pandan leaf particles, resulting in a smoother texture for your ice cream.

5. Chill Thoroughly For a smoother ice cream texture, ensure the mixture is thoroughly chilled before churning. Refrigerate it overnight if possible, as this also helps develop the flavors better and improves the churning process.