Advertisement
Pandan Ice Cream, Toasted Milk and Malt
- Serves
6–8
- Difficulty
Medium
Published 2014
You will need to begin this recipe one day ahead.
Ingredients
10 1.25 litres 44 fl oz 5 cups
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 h
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe