Pandan Ice Cream
This is an easy peasy recipe of the Asian Pandan ice cream. Enjoy!
Source: Cosmopolitan Currymania;
Author: Purabi Naha
- 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!