This ginger pandan ice cream brings together the warm, lively flavor of fresh ginger and the gentle floral aroma of pandan in a creamy coconut milk custard. Whole milk keeps the base smooth and scoopable, while vanilla softens the edges of the spice. Add chopped crystallized ginger for occasional sweet, chewy bites, and finish each serving with roasted macadamias for a little crunch.
Ingredients
Ice Cream Base:
- 1 can (13.66 oz / 403 ml) full-fat coconut milk
- 1 cup (240 g) whole milk
- ½ cup (100 g) sugar
- 2 tbsp (25 g) sugar
- 4 large egg yolks
- ¼ tsp fine salt
- 130 g fresh ginger, peeled and thinly sliced
- ¼ tsp pandan extract
- 1 tsp vanilla extract
- ¼ cup (about 40 g) finely chopped crystallized ginger, optional
- Roasted chopped macadamias, for serving
Directions
Infuse the Milk
Combine the coconut milk, whole milk, ½ cup sugar, salt, and fresh ginger in a saucepan. Heat, stirring occasionally, to 170°F (77°C). Remove from the heat, cover, and steep for 45 minutes. Leave the ginger in the milk mixture.
Prepare the Custard
In a separate bowl, whisk the egg yolks with the remaining 2 tbsp sugar until smooth. Reheat the ginger-infused milk mixture to about 170°F (77°C). Slowly whisk about ½ cup of the hot mixture into the yolks, then pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F (79°C) and lightly coats the back of a spoon.
Finish and Chill
Remove from the heat and stir in the pandan and vanilla extracts. Strain the custard through a fine-mesh sieve into a clean container, pressing gently on the ginger to extract the custard clinging to it. Cover and chill at least 4 hours or overnight.
Churn and Freeze
Churn the thoroughly chilled custard in an ice cream maker according to the manufacturer’s instructions. If using crystallized ginger as a mix-in, chop it finely and toss it with a little sugar to coat and separate the pieces. Add it when the machine signals for mix-ins. Transfer to a lidded container and freeze until firm. Serve topped with roasted chopped macadamias and small pieces of crystallized ginger.
Makes about 1 quart (950 ml).
Notes
Preparation
- For the optional crystallized ginger mix-in, chop it finely and toss it with a little sugar to keep the pieces separate as you add them during churning. The small amount of extra sugar does not noticeably affect the ice cream.
- Chill the custard thoroughly before churning for the best texture.
Serving Suggestions
- Top each serving with roasted chopped macadamias and small pieces of crystallized ginger just before serving.
- This ice cream is also delicious with our homemade hot fudge sauce.
Make-Ahead & Storage
- Freeze in an airtight container. Let stand at room temperature for several minutes before scooping, if needed.