This pandan ice cream has wonderful herbaceous pandan flavour and an amazing green colour that's totally natural.
Infusing and freezing time1d
Course: Dessert, Snack
Cuisine: Asian, Australian
ice cream churner
Immersion blender with a chopping bowl attachment or a food processor
12pandan leaves, 40cm long each (approx 55gms total)
2cups (500ml)thickened cream
1cup (250ml)full cream milk
½cup (120gms)castor sugar
½ flattablespoon (15mls)glucose syrup*optional
¼ flatteaspoon (.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!
Pandan is a fragrant green strappy leaf, available from asian supermarkets and some speciality fruit and veg shops. You will get the best colour and flavour with fresh leaves, but you could substitute with frozen or pandan essence at a pinch.