• Pandan ice-cream with toffee pecans in a waffle cone (Petrina Tinslay)Source: Petrina Tinslay

There's a little bit of Asia in every bite of these pale green ice-cream cones.

1.5 litres





Skill level

Average: 3 (99 votes)


  • 2 cups milk
  • 600 ml cream
  • 6 pandan leaves, twist the leaves and tie in a knot to release the flavour
  • 1½ cups caster sugar
  • 8 egg yolks
  • natural green food colouring
  • 1 quantity toffee pecan chunks
  • waffle cones, for serving

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Steeping time 1 hour
Chilling time 2 hours
Freezing time 4 hours or overnight

Combine the milk, cream, pandan leaves and ½ cup of the sugar in a saucepan, stir over a low heat until the sugar has dissolved and bring to a simmer. Remove from the heat, cover and allow to steep for 1 hour.

Combine the remaining 1 cup of sugar and egg yolks in a bowl and whisk until pale and creamy. Gradually whisk in the cream and pandan mixture.

Return the mixture to the saucepan and stir over a low heat until slightly thickened and coats the back of a spoon. Do not allow the custard to boil or it will curdle.

Remove from the heat and add the colouring one drop at a time until the desired colour green is reached. Strain into a large jug and chill for 2 hours.

Once cold, churn in an ice-cream churn according to manufacturer’s instructions.  When ice-cream is frozen and ready to remove from the churn add 1 cup of the toffee pecan chunks and mix through.

Place into a freezer container and freeze for 4 hours or overnight.

Serve scoops of ice-cream in a waffle cone topped with extra toffee pecans.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.