Pandan-Coconut Ice Cream

Name: Pandan-Coconut Ice Cream
Total time: PT0D0H0M
Yield: makes About 1 Pint
Ingredients: 1 (14-oz.) can coconut milk (not light or reduced-fat); 1 cup milk; 1 ⁄ 3 cup heavy cream; 1 cup shredded, unsweetened coconut; 1 ⁄ 2 cup sugar; 1 ⁄ 4 tsp. kosher salt; 2 frozen pandan leaves, coarsely chopped; 1 tbsp. vanilla extract

Serves
makes About 1 Pint

LAURA SANT

Often used in Thai desserts, pandan leaf lends a warm, nutty, sweet flavor to this coconut ice cream.

Ingredients

1 (14-oz.) can coconut milk (not light or reduced-fat)
1 cup milk
¹⁄₃ cup heavy cream
1 cup shredded, unsweetened coconut
¹⁄₂ cup sugar
¹⁄₄ tsp. kosher salt
2 frozen pandan leaves, coarsely chopped
1 tbsp. vanilla extract

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Instructions

Step 1

Bring coconut milk, milk, cream, coconut, sugar, and salt to a boil in a 2-qt. saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove from heat and stir in pandan leaves; cover and set aside for 1 hour. Discard pandan leaves. Stir in vanilla; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.

Step 2

Pour custard into an ice cream maker, and process according to manufacturer's instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.