Preparation time: 30 minutes + overnight freezing
Cooking time: 15 minutes
1 cup cream
1 cup coconut cream
3 pandan leaves shredded by hand and tied into a knot
4 egg yolks
100 g brown sugar
100 g caster sugar
1/8 tsp salt
3/4 cup chilled durian pulp, passed through a sieve to catch any fibres (optional)
In a medium saucepan bring cream, coconut cream and pandan leaves to the boil. Remove from heat. Meanwhile, in a medium mixing bowl, whisk yolks with sugars and salt until pale, thick and moussey. Set aside.
Fish pandan out of the pot, reserve the leaves and pour hot cream mixture over whisked yolks and sugars. Whisk to combine and pour back into the same pot. Cook on a medium heat and stir continuously with a wooden spoon until the mixture thickens slightly. It should not at any point bubble or boil as high heat will split* the custard. You can tell the custard is just right by dipping a wooden spoon into the mixture. If the custard coats the entire back of the spoon comfortably, the custard is ready. If it runs off easily, you need to cook it a little further, for another few minutes, on low heat. Return pandan leaves to the mixture to further infuse. Cover with cling wrap and refrigerate overnight.
When the custard mixture is completely chilled, squeeze mixture out of pandan, discard the leaves and if using whisk durian into mixture. Churn in ice-cream machine until mixture resembles a very thick paste, then transfer into airtight containers to set in freezer overnight before serving.
Splitting/curdled custard – If your custard appears to have curdled, immediately transfer to a blender, blend for about 10 seconds, then continue to follow recipe.
Special Equipment: Ice-cream machine/churner