My husband often talks about an ice cream parlor in India where he lived, his favourite flavour being Tender Coconut Ice Cream.
I grew up in Singapore, and to me it simply made sense to marry the essence of pandan (screwpine) with coconut.
- 1 can of condensed milk
- 1/2 cup full cream milk or heavy cream or 200ml thick coconut milk
- 1 young can of coconut water with pulp
- 1 tiny drop of pandan extract
Combine the above in a large bowl, pour into an ice cream maker. Once thick (about 35 to 40 minutes), scoop it out into a container (don’t be tempted to press the ice cream in, it’ll push out all the air that makes it fluffy), I use a loaf tin and freeze for a couple of hours.
Before serving, let it sit out of the freezer for about 10 minutes, makes it easier to scoop out.