Ingredients
- 80 gram (3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces
- 200 milliliter (7 fluid ounces/scant 1 cup) coconut water
- 200 gram (7 ounces) sweetened condensed milk
- 200 milliliter (7 fluid ounces/scant 1 cup) double (heavy) cream
Directions
- Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into a bowl, making sure you squeeze out all the juice but discard any dry minced pandan.
- Mix together the pandan extract with the condensed milk and cream. Churn in an ice cream maker for 50 minutes, or according to the machine instructions. If you don’t have an ice-cream maker, place the contents into a tub and freeze for 2 hours. Mash it up with a fork, then freeze again. Repeat once or twice more until the ice cream is frozen through.
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