This pandan ice cream has a wonderful herbaceous pandan flavor and an amazing green color that's totally natural.
What is pandan?
Pandan is a tropical plant of the screwpine genius. It has long strappy dark green leaves. It is commonly used in South East Asian and Southern Asian cuisine as both a flavoring and green food color. It is used in everything from wrapping chicken into parcels to fry, to desserts and in this case to flavor and color ice cream. It is sometimes referred to as Asian vanilla essence.
Pandan leaves - available from Asian supermarkets and some fruit and veg stores. Look for long, fresh, firm, unblemished leaves. If you can't get fresh pandan leaves you can use approximately one cup of frozen or two teaspoons of pandan extract. Either way it won't have the same bright, herbaceous notes as the fresh leaves, but it will do in a pinch.
Cream – in Australia I use thicken cream. The key thing is it needs to have a fat content of around 35% or you risk your ice cream being icy.
Milk – gotta be the full cream stuff, so around 3.5% fat. Anything less is going to make your ice cream icy.
Castor sugar: for both taste and scoop-ability. Castor sugar is best here as it gives a clean taste to the ice cream, I don't recommend replacing it with other sugars.
Glucose syrup – also called confectioner’s glucose. It's available from some supermarkets or specialty baking stores. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoopability of the ice cream. If you can’t get glucose syrup you can substitute with the same amount of light corn syrup or powdered dextrose, commonly available from brewing shops. Do not add to much or your ice cream will melt in a red hot minute!
Xanthan gum – sometimes called vegetable gum, is a fermented by-product. It’s used in gluten-free baking and a huge variety of other products to thicken and stabilize food. Its often used by vegans and those with egg allergies as an egg substitute.
You only need a tiny amount, just one gram. It's better to measure this with a pair of digital kitchen scales that go down to .1 grams. If you don’t have scales measure out one-quarter of a teaspoon and make sure it's a flat quarter teaspoon at that.
You can leave it out if you prefer. Your ice cream may be more icy, but will still taste delicious!
🔪 How to make pandan ice cream
Wash the pandan leaves well. Cut into pieces approx ½ inch (1cm) long. Add to the chopping bowl of an immersion blender with the milk and blend for several minutes until well blended. If your chopping bowl is on the small side like mine you can divide the pandan and milk in half and blend it in two batches.
Cover and chill in the fridge for at least four hours, preferably overnight.
Once the pandan is infusing in the milk make the rest of the ice cream base.
Add cream, sugar and glucose syrup if using to a small pot on a medium heat. Heat until the mix is just starting to bubble around the edges, then turn down and continue stirring until all the sugars are dissolved.
Turn off the heat and allow to cool. Refrigerate until your pandan leaves have finished infusing.
Strain the milk infused pandan over a bowl, pressing down on the pandan leaves to remove as much of the infused milk as possible. Add pandan infused milk and salt to rest of ice cream base. Place mix in a deep in a deep sideded bowl you can use an immersion blender in.
Measure out xanthan gum if using. If measuring out with a teaspoon and not scales remember you only need a flat ¼ teaspoon of xanthan gum. Use the back of a knife to ensure the teaspoon measure is flat. If you add to much it will make the ice cream gummy and unpleasant.
Put the xanthan gum next to the bowl. With the immersion blender running carefully sprinkle in the xanthan gum. Contine to blend for one minute to ensure the xanthan gum is well mixed in.
Cover and chill well in the fridge for at least four hours, ideally overnight. If using a self churning machine, turn on ten minutes before churning to chill, otherwise remove churning bowl from freezer just before churning.
Churn the ice cream. It will be the consistency of soft serve when done.
Transfer to chilled container and freeze until firm.
💭 How to serve:
To serve remove from the freezer, scoop and enjoy! Great on its own or with some toasted coconut. Delicious!
💭 How to store:
You can store this ice cream in an air-tight container in the freezer for upto a week for the best texture. It will still taste good after this but may become icier over time.
Have you made this recipe? Tell me how it when in the comment below and tag me on instagram so I can see your delicious creations! #KCAEIC
Looking for more yummy dessert recipes?
Why not try making
- Mint choc chip ice cream
- Easy matcha ice cream
- Vietnamese Honeycomb Cake by The Schizo Chef
- Buko Pandan by The Unlikely Baker
- Pandan Mahalabia by Lins Food
Pandan ice cream
- ice cream churner
- Immersion blender with a chopping bowl attachment or a food processor
- 12 pandan leaves, 40cm long each (approx 55gms total)
- 2 cups (500ml) thickened cream
- 1 cup (250ml) full cream milk
- ½ cup (120gms) castor sugar
- ½ flat tablespoon (15mls) glucose syrup *optional
- ¼ flat teaspoon (.8gms) xanthan gum *optional
- Wash pandan leaves well and cut into ½ inch (1cm) pieces
- Add ½ the pandan to the chopping bowl of an immersion blender with half the milk. Blend for several minutes until well blended. If you are using a larger food processor you can do it all at once.
- Cover and refrigerate for at least four hours, ideally overnight.
- Once the milk in infused, make the rest of the ice cream base.
- Add cream, sugar and glucose syrup in using into a small pot. Heat on medium heat until just starting to bubble, then turn down, stiring until sugars are all dissolved.
- Turn off heat and allow to cool. Refrigerate until pandan has finished infusing.
- Strain the pandan milk mix, pressing down on the pandan to extract as much infused milk as possible.
- Add infused pandan milk and salt to rest of cooled ice cream base.
- Measure out xanthan gum, if using and have next to bowl with ice cream mix.
- Blend ice cream mix with an immersion blender. While blending carefully sprinkle in xanthan gum. Continue to blend for one minute to ensure xanthan gum is well blended in.
- Cover and chill well, for as least four hours.
- Put ice cream storage container in the freezer to chill
- If using a self churning machine, turn on ten minutes before churning to chill, otherwise remove churning bowl from freezer just before churning.
- Churn the ice cream. It will be the consistency of soft serve when done.
- Transfer to chilled container and freeze until firm.
- Scoop and enjoy!
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