Often used in Thai desserts, pandan leaf lends a warm, nutty, sweet flavor to this coconut ice cream.
- 1 (14-oz.) can coconut milk (not light or reduced-fat)
- 1 cup milk
- 1⁄3 cup heavy cream
- 1 cup shredded, unsweetened coconut
- 1⁄2 cup sugar
- 1⁄4 tsp. kosher salt
- 2 frozen pandan leaves, coarsely chopped
- 1 tbsp. vanilla extract
Bring coconut milk, milk, cream, coconut, sugar, and salt to a boil in a 2-qt. saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove from heat and stir in pandan leaves; cover and set aside for 1 hour. Discard pandan leaves. Stir in vanilla; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
Pour custard into an ice cream maker, and process according to manufacturer's instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.