Pandan Ice Cream

This pandan ice cream is infused with fresh pandan flavor and will be your favorite way to beat the heat this summer! This vibrantly green ice cream has a rich pandan, coconut flavor, and a creamy texture that is easy to make right at home.

Course Dessert, Snack

Cuisine Asian Fusion, Vietnamese

Keyword Asian ice cream, green ice cream, pandan ice cream, pandan ice cream recipe, tropical ice cream

Prep Time 30

Cook Time 20

Chill Time 8

Total Time 8 50

Servings servings

Calories 363kcal

Author Megan

Equipment

Ingredients

Pandan Juice

10 Pandan leaves washed and cut into 2 inch pieces
½ cup water

Pandan Ice Cream

5 large egg yolks
⅓ cup (70 g) granulated sugar
¼ cup (80 g) condensed milk
1 cup (250 ml) heavy cream
1 cup (250 ml) coconut milk
½ teaspoon (2 g) teaspoon salt
1 teaspoon (10 g) pandan extract
½ teaspoon (4 g) vanilla extract

Instructions

Pandan Juice

Make pandan juice. Wash, and cut the pandan leaves into 2 inch pieces and discard the white base of the pandan leaves. Add water and the cut up pandan leaves into a blender. Blend until the leaves are pulverized. Using a cheesecloth or dishtowel, squeeze the pandan juice over a fine mesh sieve into a measuring cup. It should measure out to exactly 100 ml. If it needs more liquid, add 1-2 additional tablespoons of coconut milk. Set aside.

Pandan Ice Cream

Whisk eggs. In a mixing bowl, whisk the egg yolks and sugar until smooth and light pale yellow.
Heat heavy cream and coconut milk. In a small saucepan, on medium low heat, mix the condensed milk, heavy cream, coconut milk and salt until combined. Cook until steaming about 130°F or 54°C. Do not let it boil. Remove from heat.
Temper the eggs. While whisking the egg mixture, slowly pour 1 cup of the hot heavy cream mixture into the egg yolk mixture. Mix until combined. Then pour the tempered eggs back into the warm heavy cream saucepan.
Cook to 180°F or 82°C. Add the vanilla extract and mix until combined. Return the mixture to the stove and cook on medium-low until the mixture reaches 180°F or 82°C, stirring constantly. Do not let the mixture boil. The mixture is done when it has thickened and can coat the back of a spoon.
Add the pandan. Remove from heat. Whisk in the pandan puree and pandan extract until combined.
Sift the cream. Sift the pandan mixture through a fine mesh sieve into a large mixing bowl to remove any clumps.
Chill the pandan cream. Cover and chill the pandan cream in the refrigerator until the cream reaches 40°F or 4°C about 4 hours or overnight.
Churn. Pour the pandan cream into an ice cream maker and churn for 15-20 minutes until the ice cream reaches a soft serve consistency.
Freeze. Transfer to a chilled container. Cover with plastic wrap, pressing the plastic onto the surface of the ice cream. Freeze until firm about 4 hours or overnight before serving. Enjoy!

Notes

Mix the coconut milk before using it. Coconut milk has a tendency to clump in the can. Make sure to mix the coconut milk thoroughly before adding it to your ice cream mixture.
Use a thermometer to temper your eggs. Tempering your eggs is an important step for making your eggs safe to eat. The easiest way to temper your eggs is by using a thermometer to know if the heavy cream mixture is warm enough yet not too hot to add to your eggs.
Sift your heavy cream mixture. Remember to sift the pandan ice cream mixture before chilling! This will guarantee a smooth, creamy consistency without any clumpy egg pieces.
Chill your pandan ice cream mixture before churning. This is one of the most important steps for cream and soft purple ice cream! You need to chill your green ice cream to 40°F or 4°C before adding it to the ice cream maker for optimal consistency.
Remember to freeze your ice cream maker bowl before churning. When you are chilling your green ice cream mixture, make sure to also put your ice cream maker bowl in the freezer to give it time to freeze.
Do not over-churn your ice cream. Make sure the maximum time this Asian ice cream spends in the ice cream maker is 20 minutes. Any longer and the ice cream will become too hard and icy.

Nutrition