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Pandan Ice Cream
Creamy Pandan Ice Cream – Fragrant, Tropical & Lush
Ingredients:
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)
3–4 fresh pandan leaves, knotted (or 1–2 teaspoons pandan extract)
5 large egg yolks
Directions:
In a saucepan, combine cream, milk, sugar, salt, and pandan leaves.
Heat over medium until it begins to steam, then reduce heat and simmer for 10–15 minutes to infuse the pandan flavor.
Remove pandan leaves.
In a separate bowl, whisk egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper.
Gradually whisk the egg yolk mixture back into the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Do not boil.
Remove from heat, stir in vanilla if using, and strain the mixture through a fine mesh sieve.
Cool completely, then chill in the refrigerator for at least 4 hours (or overnight).
Churn in an ice cream maker according to manufacturer’s instructions.
Freeze for at least 2 hours before serving for a firmer scoop.
Prep Time: 20 minutes | Chilling Time: 4 hours | Churn & Freeze Time: 2 hours | Total Time: ~6.5 hours
Kcal: 250 kcal per serving | Servings: 6 servings
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Step into a tropical dream with this Creamy Pandan Ice Cream Fragrant, lush, and totally irresistible!Pandan Ice Cream Creamy Pandan Ice Cream – Fragrant, Tropical & Lush Ingredients: 1 1/2 cups heavy cream 1 1/2 cups whole milk 3/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract (optional) 3–4 fresh pandan leaves, knotted (or 1–2 teaspoons pandan extract) 5 large egg yolks Directions: In a saucepan, combine cream, milk, sugar, salt, and pandan leaves. Heat over medium until it begins to steam, then reduce heat and simmer for 10–15 minutes to infuse the pandan flavor. Remove pandan leaves. In a separate bowl, whisk egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper. Gradually whisk the egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Do not boil. Remove from heat, stir in vanilla if using, and strain the mixture through a fine mesh sieve. Cool completely, then chill in the refrigerator for at least 4 hours (or overnight). Churn in an ice cream maker according to manufacturer’s instructions. Freeze for at least 2 hours before serving for a firmer scoop. Prep Time: 20 minutes | Chilling Time: 4 hours | Churn & Freeze Time: 2 hours | Total Time: ~6.5 hours Kcal: 250 kcal per serving | Servings: 6 servings #pandanicecream #homemadeicecream #asiandesserts #pandanflavor #creamyicecream #tropicaldesserts #greenicecream #icecreamrecipes #dessertideas #custardbaseicecream #eggicecream #pandanleaf #southeastasiandessert #exoticdesserts #chilltreats #icecreamlovers #flavoredicecream #icecreamseason #asianflavors #summertreats Step into a tropical dream with this Creamy Pandan Ice Cream Fragrant, lush, and totally irresistible!
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