Red Curry-Pandan Ice Cream Recipe


  • 1 cup whole milk
  • 3 pandan leaves
  • 1/2 teaspoon McCormick red curry powder
  • 1 can (15 ounces) cream of coconut
  • 1-1/2 cups heavy whipping cream
  • 1 drop green food coloring, optional


  • In a small saucepan, combine the milk, pandan and curry powder. Bring to a boil. Remove from the heat. Cover and steep for 30 minutes.
  • Remove and discard pandan leaves. In a blender, combine the cream of coconut, whipping cream, food coloring if desired and milk mixture. Cover and process until blended.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 381 calories, 27g fat (18g saturated fat), 64mg cholesterol, 58mg sodium, 35g carbohydrate (34g sugars, 0 fiber), 2g protein.

Originally published as Red Curry-Pandan Ice Cream in Taste of Home Website

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Post Author: MNS Master

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