Ingredients:

  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 4 large egg yolks
  • 1 cup (240 ml) pandan juice (freshly made from blended pandan leaves and strained)
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt
  • Toasted coconut flakes (optional)
  • Chopped nuts (e.g., pistachios or almonds) (optional)
  • Fresh mint leaves for garnish (optional)

Instructions:

  1. Rinse 1 cup of fresh pandan leaves, chop, and blend with 1/2 cup of water. Strain the mixture using a fine mesh strainer to extract the juice. Set aside.
  2. In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
  3. In a separate bowl, whisk together egg yolks. Slowly pour in a small amount of the warm milk mixture while whisking to temper the yolks.
  4. Return the yolk mixture to the saucepan and cook on low heat, stirring continuously until the custard thickens and coats the back of a spoon (about 5-7 minutes).
  5. Remove from heat and stir in pandan juice, vanilla extract, and salt. Allow to cool to room temperature.
  6. Cover and refrigerate the mixture for at least 30 minutes or until thoroughly chilled.
  7. Pour the chilled base into the ice cream maker and churn according to manufacturers instructions until thick and creamy.
  8. Transfer the churned ice cream to a sealed container and freeze for at least 2 hours or until firm.