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Red Curry-Pandan Ice Cream

Total Time

Prep: 30 min. + chilling Process: 20 min. + freezing

Makes

1 quart

The curry and coconut flavors are subtle, allowing the flavor of pandan leaves to shine. Pandan is a tropical plant that grows in Southeast Asia with a naturally sweet, bright flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Red Curry-Pandan Ice Cream Recipe photo by Taste of Home

Ingredients

  • 1 cup whole milk
  • 3 pandan leaves
  • 1/2 teaspoon McCormick red curry powder
  • 1 can (15 ounces) cream of coconut
  • 1-1/2 cups heavy whipping cream
  • 1 drop green food coloring, optional

Directions

  1. In a small saucepan, combine the milk, pandan and curry powder. Bring to a boil. Remove from the heat. Cover and steep for 30 minutes.
  2. Remove and discard pandan leaves. In a blender, combine the cream of coconut, whipping cream, food coloring if desired and milk mixture. Cover and process until blended.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 381 calories, 27g fat (18g saturated fat), 64mg cholesterol, 58mg sodium, 35g carbohydrate (34g sugars, 0 fiber), 2g protein.

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