Comments

26 3 / 2014

Pandan is like the vanilla of South-East Asia; it flavors many desserts and makes them bright green. I was very tempted to try out a canned version of Pandan Leaves Extract that I hadn’t see before, but I got nervous about the FDC Yellow 5 and FDC Blue 1 ingredients so instead, I added a tiny amount of green tea powder to give the ice cream its light green hue. Then I made some Gula Melaka  aka  Palm Sugar Syrup, and drizzled this over the ice cream. YUM. Reminds me of my childhood in Malaysia.

Pandan is like the vanilla of South-East Asia; it flavors many desserts and makes them bright green. I was very tempted to try out a canned version of Pandan Leaves Extract that I hadn’t see before, but I got nervous about the FDC Yellow 5 and FDC Blue 1 ingredients so instead, I added a tiny amount of green tea powder to give the ice cream its light green hue. Then I made some Gula Melaka  aka  Palm Sugar Syrup, and drizzled this over the ice cream. YUM. Reminds me of my childhood in Malaysia.

Comments

11 4 / 2013

*UPDATED NEW RECIPE*
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I originally wanted to make a “paleo-friendly” extra durian-flavored ice cream with little much else added to frozen durian and coconut milk  but unfortunately, on second tasting, much of the natural sweetness was lost and those sour-bitter-metallic-pungent durian flavors came through too strongly. My tasters had to run to the kitchen to spit. (If you are brave, you can still refer to my “Paleo Durian Ice Cream” recipe HERE.)
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Version 2 is an adaptation of this Indonesian Durian Ice Cream recipe - it is sweeter, creamier in texture and has a light pandan flavor to mask the durian smell that some people cannot stand. I used heavy cream and white sugar but these can be replaced with extra coconut milk and palm sugar. You can buy frozen durian and pandan leaves at asian grocery stores.

*UPDATED NEW RECIPE*

___________________________________________________________

I originally wanted to make a “paleo-friendly” extra durian-flavored ice cream with little much else added to frozen durian and coconut milk  but unfortunately, on second tasting, much of the natural sweetness was lost and those sour-bitter-metallic-pungent durian flavors came through too strongly. My tasters had to run to the kitchen to spit. (If you are brave, you can still refer to my “Paleo Durian Ice Cream” recipe HERE.)

___________________________________________________________

Version 2 is an adaptation of this Indonesian Durian Ice Cream recipe - it is sweeter, creamier in texture and has a light pandan flavor to mask the durian smell that some people cannot stand. I used heavy cream and white sugar but these can be replaced with extra coconut milk and palm sugar. You can buy frozen durian and pandan leaves at asian grocery stores.