- 2 cans (13oz/400ml) of thick coconut milk
- 6 to 8 large pandan leaves, trimmed
- 1 cup whole milk
- 1/2 cup sugar
- 3 egg yolks
- pinch of salt
- Make sure ice cream bowl is in the freezer 24 hours before churning ice cream.
- Add whole milk and pandan leaves into a blender. Blend for 1 minute. Drape a cheesecloth over a large strainer. Strain pandan milk to remove pandan fibers.
- In a large saucepan, add thick coconut milk and pandan milk. Heat milk on medium-low for a few minutes or until milk is hot not simmering.
- Meantime, whisk sugar and egg yolks in a separate bowl until yolks are slightly pale in color. This should take about 2 minutes.
- Using a measuring cup, gently temper egg yolk mixture with hot milk while whisking, vigorously.
- Add tempered egg mixture into the same milk saucepan and cook it on medium-low heat until the custard begins to coat the back of a wooden spoon. This should take about 10 minutes or so. Stir custard every now and then to avoid burn.
- Once custard is thicken to desired consistency, remove from heat. Strain custard through a fine mesh sieve.
- Allow custard to slightly cool before adding a pinch of salt. Stir and bring custard to room temperature. Place a plastic cling wrap over the custard and refrigerate to chill for a few hours.
- Add chilled custard into chilled ice cream bowl and churn ice cream according to makers instructions.
- Freeze ice cream for a few hours to set.
- Remove ice cream from the freezer for a few minutes before serving. Serve ice cream topped with shredded coconut.
What is your favorite ice cream flavors? I’d love to try cherry choc chip. Already sounding delicious!