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Monday, July 11, 2011

Kem la dua (Pandan ice cream)

In Asian pandan to us, is the like vanilla to the western world. Without contest, it is the most widely used and loved flavouring in desserts. What better way to celebrate this divine ingredient then in an ice cream. This is a quick and easy ice cream recipe that everyone can make at home without an ice cream machine.


3 egg yolks
1/3 cup sugar
1 cup of cream
1 tsp pandan paste


1. Whisk the cream to stiff peak and set aside in fridge until needed.
2. Whisk egg yolks with sugar until pale and forms a ribbon.
3. Fold in the pandan paste with the egg mixture.
4. Followed by folding in the cream, 1/3 at a time.
5. Put in a container and in the freezer overnight.
6. Enjoy with crush roasted peanuts.


  1. Can you clarify on what kind of cream we should use?

    1. In US, this cream is called heavy or whipping cream with 36% butterfat content.

      You can use light cream, 1/2 and half, or regular milk (whole, low-fat, or skim), just the results won't be so unctious and maybe more fine-grain ice crystals when using milk. Milk has more water than cream.



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