Pandan ice cream is something I really recommend you to try, if you have not done yet. I tasted my first Pandan ice cream in Hong Kong and I can clearly remember how much I appreciated this unique Asian herb for its delicately sweet, floral, pine-like fragrance. Pandan or screwpine leaf is one of the Asian ingredients I am in love with since then. Recently, when I visited Lankawi, Malaysia, I had a chance to bring back a bottle of pandan extract as a food souvenir! Due to Pandan’s unique green colour and flavour, it rightly makes an inimitable ingredient especially for baked goods, drinks and a variety of desserts, including ice cream.
If you visit Langkawi, Malaysia, try the local fare there, make sure to visit one of the local night markets to enjoy the actual Malay street food, which also includes a number of dishes with pandan in it in some form or the other. You have various pandan options: the iced cendol (a drink, with pandan jelly snakes at the bottom), kuih talam (a two-layered fudge, with the top layer being salty and made up of rice flour, whereas the bottom is with pandan and is sweet), kuih bakar (pandan cake) and kuih dadar or kuih ketyap (pandan crepe rolls). I loved the traditional ice creams there: my favourite flavours being durian and yes, you guessed right: pandan.
Pandan Ice Cream
- Pandan extract: 2 tbsp
- Full-cream milk: 750 ml evaporated to around 500 ml
- Heavy cream: 200 ml
- Condensed milk: 1 can
- Sugar: 5 tbsp
- Salted and roasted peanuts roughly crushed: 3 tbsp
- At first, evaporate the full-cream milk with the sugar, by stirring continuously over the medium flame, until the milk is reduced to almost two-thirds. Let it be at room temperature. Now, add the heavy cream, condensed milk and the pandan extract and mix (or blend) thoroughly, until the mixture is homogeneous.
- Add the peanuts and mix (by hand) the contents. Pour this mixture into a lock-n-lock container. Deep-freeze for 40 min. Take out the mixture, churn (by hand) and return to the refrigerator. Do this churning and freezing three or four times to get a creamy texture of the final ice cream. No ice cream maker is needed for making this traditional Malay ice cream!