Sweets and drinksIce CreamVietnam15 minutes preparation, 1 hour 30 minutes cooking and freezing
Good pandan ice cream is smooth and smells of fresh pandan leaves rather than flavoring. The tricky part is the eggs, which curdle easily when they meet hot milk.
Heat the milk and cream to about 80 degrees C, then drop in the pandan leaves to infuse, keeping the heat very low and never letting it boil. The milk mixture has to cool a little before it is poured slowly into the eggs.
This batch weighs about 795g, at roughly 223 calories per 100g.
Method
Rinse the pandan leaves, drain them and roll them up tightly.
Heat 240ml oat milk and 480ml fresh cream in a pot to about 80 degrees C, then add the pandan leaves. Keep the heat very low and do not let the mixture boil.
Beat 6 egg yolks with 72g kOBE Monk Fruit Blend, working gently to limit air bubbles.
Pour the milk mixture slowly into the eggs, stirring gently. Let the milk cool a little first.
Push the pandan leaves aside, strain out any curdled bits, then cook the egg and milk mixture with the pandan leaves over a water bath, stirring constantly until it thickens.
Check by running a finger across the back of the spoon. If the line holds, turn off the heat.
Lift out the pandan leaves, transfer the custard to a bowl and freeze it, stirring it every 30 minutes, three times in all.
Tips
Keep the milk below a boil while the pandan steeps, since boiling milk scrambles the eggs when they are combined.
Pour the milk into the eggs in a thin stream while stirring steadily.
Stir the ice cream a full 3 times at 30 minute intervals for a smooth result with no ice crystals.
Roll the pandan leaves tight and steep the bundle whole, since chopping them clouds the green.
Cook over a water bath rather than direct heat, as a hot pan base scrambles the eggs into grains.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.