When you are in lockdown and the weather is warming up, yet your ice-cream stock in the freezer has gone down to none, what can you do?
I know what I did - search up a quick and easy ice-cream recipe and make it myself. Here comes the problem - I don’t have an ice-cream churner, only a stand mixer.
Fear not! Apparently, Nigella Lawson had an embarrassingly easy formula which I quickly adapted and make it in Malaysian flavour. Here goes the simple recipe:
Pandan Ice-cream
Ingredients
300ml double cream/ thickened cream (well chilled)
175g condensed coconut milk
2 tsp My Blue Tea pandan powder
1/2 tsp vanilla (optional)
Method
1. Put all ingredients into a bowl and mix them in either a hand mixer or stand mixer until achieving soft peaks (with ribbons).
2. Scoop up the mixture into a container and leave it in freezer for 6 hours or overnight. This recipe yields about 800ml of ice-cream. I used a 1 litre container.
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