This one is based on Nigella's one-step, no-churn coffee ice cream, which is the perfect recipe to produce a fairly small quantity of ice cream without much in the way of fancy equipment. The coconut cream gives it a harder texture, as it sets into flakes that give it a sort of stracciatella mouthfeel. If I'd had some rum I would have added it, but I didn't, so there you are. The pandanus extract is what gives it the lurid green colour, but also adds a rich vanilla-y, coconutty flavour, complementing the coconut cream and coconut chips. I just ate it as-is, but it would be brilliant with some warm chocolate sauce, or with grilled pineapple chunks.
Coconut pandanus no-churn ice cream
300ml double cream
175g condensed milk
1 tsp pandanus essence
100g coconut cream (I've found buying coconut milk & cream in the UK bothersome. Nearly all of the supermarket brands are only about 60% coconut & the rest is stabilisers, whereas in Australia it's mainly the reduced-fat, or the really cheap ones that have that sort of dreck in them. For this you want a 100% coconut cream product)
25g sweetened coconut chips
Whisk the cream, condensed milk and pandanus essence to soft, billowy peaks. Fold in the coconut cream and coconut chips , scrape into a plastic box and freeze. Take out of the freezer a couple of minutes before serving to ripen.
|No idea why the colour intensified like that on freezing.|