This week’s Big Little Recipes is a simple yet indulgent pandan ice cream from cookbook author Uyen Luu. The fragrant leaves of the pandan plant are often used in Southeast Asian and South Asian cuisine and brings floral and nutty flavors to this cool and creamy dessert. The best part is that you only need 4 ingredients and a blender! GET THE RECIPE ►► https://f52.co/3jOAOg9PREP TIME: 4 hoursSERVES: 6INGREDIENTS80 grams (3 oz) pandan leaves, cut into 10 cm (4 in) pieces200 milliliters (7 fl oz/scant 1 cup) coconut water200 grams (7 oz) condensed milk200 ounces (7 fl oz/scant 1 cup) double (heavy) creamReprinted from VIETNAMESE by Uyen Luu. Photographs by Uyen Luu. Published by Hardie Grant. —Uyen LuuSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
