Buko Pandan Ice Cream Recipes

BUKO PANDAN ICE CREAM

Steps:

• In a large bowl, combine heavy cream and condensed milk.
• Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
• While beating, squeeze a few drops of food coloring until the desired color is achieved.
• Gently fold in shredded coconut until distributed.
• Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
• Freeze for at least 6 hours or overnight. Serve frozen.

BUKO PANDAN

Steps:

• Boil the sago seeds and drain. In a small pot on high heat, fill it halfway through with water and pour in the sago seeds. Bring to a boil and let the sago seeds cook for 10 minutes. Once cooked, strain and cool the sago seeds under running water. Set aside.
• Make the pandan jelly. In a separate medium sized pot, mix 500 ml of water, knotted pandan leaves, 2 tsp pandan paste and sugar. Bring to a boil. When the mixture comes to a boil, add in softened gelatin sheets and mix well until gelatin sheets have dissolved. Pour the pandan mixture into a metal tray and let it set in the refrigerator for at least 1 hour.
• Make the sweetened milk mixture. In a bowl, mix full cream, evaporated milk and condensed milk until well combined. Add cooked sago seeds and coconut flesh into the bowl and mix well. Set aside in the refrigerator.
• Slice the pandan jelly and serve. Once pandan jelly sets, slice it into 1-cm cubes. Pour pandan jelly cubes into the milk mixture and stir well.

COPYCAT NATHANIEL'S BUKO PANDAN

Steps:

• Cut your pandan jelly into small cubes. Set this aside.
• In an ice cream maker combine young coconut and fresh cream. Churn ice cream maker until slightly thick.
• Add nata de coco and cut gulaman then continue to churn. While ice cream maker is churning slowly add condensed milk. Once everything is added, place it in a container then put it in the freezer. Freeze overnight before serving.