Pandan Ice Cream
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
Ingredients
- 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
Instructions
- 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!
June 21, 2013 @ 8:11 pm
I’d love to try this pandan ice cream since I am always opened to try new flavors. It looks DEE-LI-CIOUS!!!
June 21, 2013 @ 10:56 pm
I am so curious how this ice cream tastes. I have only used pandan leaves in savory dishes. This ice cream looks lovely. 🙂
June 21, 2013 @ 11:09 pm
I’ve never had pandan ice cream before – sounds so good! I love the color of it. This sounds totally delish, and we’ve been making our own ice cream lately, so this would be fun to try. Thanks so much!
June 27, 2013 @ 5:49 pm
Pandan Ice cream is so delicate and full of a distinct floral, nutty flavour. John, I am sure you will like it. Give it a try! 🙂
June 22, 2013 @ 3:47 am
This sounds delicious but I’m not certain if I’ll be able to find Pandan extract. I
l will look for it, though. This ice crean sounds too good not to. Thanks for introducing me to a new flavor and sharing your ice cream recipe. 🙂
June 22, 2013 @ 6:10 pm
I first read about Pandan when I was 6-7 years old in one of my mom’s cookbooks an Indonesian lady had gifted her. There was a recipe for Pandan Chiffon cake in it and it was this beautiful green color. That picture is still stuck in my head even after 20 odd years, probably because every time I go back to my parents house, I pay that book and that page a visit. Have not been able to find pandan extract here for a reasonable amount. But would love to try a recipe using it. This ice cream looks wonderful and am sure tasted great as well.
June 23, 2013 @ 11:38 pm
Never heard of Pandan ice cream before, but it looks delicious!
June 24, 2013 @ 2:36 am
I have pandan leaves growing in my garden. Its so easily grown and just multiples. I am sure you must had an awesome time in Langkawi especially over the varieties of foods. That’s why I stand by my opinion that the best foods comes from Malaysia.
The ice-cream is tempting and I like it that no ice-cream maker is needed. Certainly will make because I love the pandan fragrance.
June 24, 2013 @ 3:40 am
Your description of the flavor of pandan leaves makes this ice cream very appealing. Years ago I was hesitant to try ice creams made with strange ingredients like green tea or basil, but because I found both of those to be delicious, I would be very curious to try your pandan ice cream. It sure looks good!!
June 24, 2013 @ 6:42 am
New to me.. Looks great.. Thanks for sharing.. I’m a new blogger… Do visit my blog.. http://kitchenserenity.blogspot.in/
June 24, 2013 @ 5:30 pm
Yummy… I love the beautiful green of this ice cream. We need a lot of ice here in Arizona, it’s way too hot. According to the forecast it will be 115 degrees by Friday. Thanks for sharing this 🙂
June 25, 2013 @ 6:13 am
A great version of ice cream with an Asian taste; the color makes it look more inviting.
June 25, 2013 @ 8:47 am
How exciting, I don’t remember ever coming across such an ice cream and I used to work in an Italian ice cream parlor as a teenager. I have pandan leafs here, I wonder if I could turn the leaf flavors into liquid extracts, I doubt I d be able to get it otherwise here. Thanks for sharing, very interesting!
June 25, 2013 @ 10:46 pm
I haven’t yet to taste pandan leaves yet after all these years of reading Asian recipes using pandan leaves! This is my dream ice cream, Purabi!
July 1, 2013 @ 12:38 pm
Hi Purabi, what a gorgeous colour this ice cream is. Is there any substitute for Pandan extract that would give a similar flavour.
July 4, 2013 @ 3:20 am
Hi Purabi, your pandan ice cream look so refreshing and awesome. I love anything with pandan, love the fragrant scent.
Best regards
July 9, 2013 @ 12:40 am
For the longest while I have been dying to try pandan. I just got some extract and I think this is a great recipe to start me off.
August 5, 2013 @ 6:27 am
There is a pandan extract that we can buy? I didn’t know that. I see a lot of people using pandan leaves but never thought of the existence of extract. I should look into it. I always love to try making something with pandan leaves. Such a beautiful ice cream color!
August 25, 2015 @ 6:57 pm
this recipe looks delicious, however i have an important question – is the “condensed milk” called for in this recipe SWEETENED condensed milk? or is it (unsweetened) EVAPORATED milk? thank you for any help.
October 5, 2015 @ 6:51 pm
Hi,
The condensed milk is the sweetened one. 🙂