A recipe for vegan pandan ice cream
This recipe will make around 900 millilitres (1 ½ pints) pandan ice cream. I don't use a fancy ice cream maker; mine is just one of the cheapo £30 models where you freeze the tub in advance of churning.
Equipment
- Ice cream maker
Ingredients
- 250 millilitres non dairy milk I prefer barista style oat milk
- 25 grams fresh pandan leaves snipped into 1 inch pieces
- ¼ teaspoon guar gum
- 100 grams sugar
- 2 tablespoons glucose syrup
- 250 millilitres double plant cream e.g. Flora or Elmlea
- ¼ teaspoon salt
Instructions
- Add the non dairy milk, pandan leaves, and guar gum to a blender. Liquidise until the milk turns green and the pandan leaves are finely ground. This won't take long.
- Tip the contents of the blender into a saucepan and bring to a very low simmer. Cover and cook for 10 minutes (use the lowest heat setting on the least powerful burner).
- Place a fine mesh sieve over a bowl and pour the hot pandan milk in. Use a silicone spatula to press the liquid through until all you've got left in the sieve is a small mass of pandan, which you can throw away or compost.
- Add the sugar and glucose syrup to the bowl and stir to dissolve the sugar. Then add the double cream and salt. Give it another stir to combine.
- Let the mixture cool down and then refrigerate it for at least a couple of hours.
- Add to your ice cream maker and churn per manufacturer's instructions. You can eat it straight away or freeze for a more firm texture.