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