Pandan Ice Cream, Toasted Milk and Malt

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Preparation info

  • Difficulty

    Medium

  • Serves

    6–8

Appears in

Bistronomy

By Katrina Meynink

Published 2014

  • About

You will need to begin this recipe one day ahead.

Ingredients

  • 10 ribbons pandan leaf
  • 1.25 litres (44 fl oz/5 cups) milk
  • 500 ml (17 fl oz/2 cups) cream
  • 6 egg yolks
  • 130 g ( oz) caster (superfine) sugar
  • 100 g ( oz) popped popcorn, to serve
  • 100 g ( oz) rye breadcrumbs, toasted, to serve

Malt Gel

  • 1 teaspoon dark malt powder
  • 2 g (1/16 oz) agar-agar
  • 1 tablespoon brown sugar

Milk Jam

  • 395 g (14 oz) tin condensed milk

Toasted Milk

  • 250 ml (9 fl oz/1 cup) milk
  • 50 ml ( fl oz) milk, extra

Method

To make the ice cream, put the pandan leaf, milk and cream in a large saucepan over medium heat. Bring to a simmer then remove from the heat, cover and refrigerate overnight to allow the flavours to infuse. Remove the pandan leaves. Put the egg yolks and sugar in the bowl of an electric mixer and beat until pale and fluffy. Add the mixture to the saucepan of infused milk and place over medium heat. Bring the mixture to 85°C (185°F) then allow to cool completely. Churn in an ice-cream machine according to the manufacturer’s instructions. Freeze overnight.

To make the malt gel, put all the ingredients in a saucepan with 100 ml ( fl oz) of cold water. Place over low to medium heat and bring to a simmer. Set aside to cool until the mixture becomes quite solid. Break up into pieces, add to a bowl and purée with a stick blender until a toothpaste-like consistency is achieved. Set aside.

To make the milk jam, preheat the oven to 220°C (425°F/Gas 7). Pour the condensed milk into a heatproof baking dish. Place the dish in a roasting tin. Pour water into the tin to come halfway up the side of the baking dish. Cover the tin with foil and bake, refilling with water if necessary, for 1¾ hours or until the milk is dark golden. Season with salt and whisk until smooth.

For the toasted milk, heat the milk in an ovenproof frying pan over medium heat. When the milk comes to a simmer, place in the oven at 190°C (375°F/Gas 5) and allow a skin to form (about 5 minutes). Remove the skin carefully from the pan and set aside on a plate. Add extra milk to the pan and repeat the process. The skin will be ready when it appears crustlike and takes on a golden appearance.

To serve, drag a spoonful of milk jam across the base of each plate. Scatter with the popped popcorn and rye breadcrumbs. Dollop 1–2 teaspoons of malt gel on the plate. Add 1–2 spoonfuls of pandan ice cream and gently place toasted milk pieces on top.