Pandan Ice Cream (made with pandan leaves)

5 from 1 rating

Creamy pandan ice cream made with coconut milk, pandan paste, and pandan leaves.

Prep Time1

Cook Time15

Resting Time8

Course: Dessert

Cuisine: Asian, Vietnamese

Diet: Gluten Free, Vegetarian

Keyword: pandan ice cream, pandan ice cream recipe

Servings: people

Calories: 489kcal

Combine heavy cream, coconut milk, and pandan leaves in a microwave safe bowl. Microwave for 1 minute. Let the pandan leaves steep for an hour.
Whisk together egg yolks and granulated sugar.
Remove the pandan leaves from the cream and heat the cream in a sauce pan until hot (3-5 minutes). The cream is hot enough once smoke starts coming off the cream and the cream feels hot. Turn off the heat.
Add 1/4 cup of the hot cream to the egg yolk sugar mixture. Stir until combined. Pour this mixture into the pan with the hot cream.
Add the pandan paste, vanilla extract, and salt.
Turn the heat back on. Stir and heat the cream until it reaches 140 degrees F. A good way to test if the cream is done is to coat the back of a spoon with the cream. Pull your finger through it and if the trail created by your finger doesn't break, the cream is done.
Pour the cream through a fine mesh sieve into a bowl. The sieve will catch any egg or milk solids in the cream.
Cool the cream down completely. Cover and let it cool in the fridge for 6-8 hours. I like to do this overnight. The colder your cream is, the creamier your ice cream will be.
Using an ice cream machine, churn for 10-15 minutes until the ice cream is the consistency of thick soft serve ice cream. Transfer the ice cream into a freezer safe container and let it freeze overnight.