Pandan Coconut Ice Cream
Chef Anh Luu's pandan coconut ice cream is served atop cassava root cake at her restaurant, Tapalaya. Pandan leaves have a flavor similar to jasmine rice because they are often used to give jasmine rice its unique taste. Look for pandan leaves at your local Asian food store—they may be fresh or frozen depending on the season, but the flavor will be great either way.
Born in New Orleans where she lived with her Vietnamese family, Chef Anh Luu experienced a melding of culinary cultures early in her childhood. She grew up with the flavors of Southeast Asia from her parents' cooking alongside the classic French, Spanish, Caribbean, and African cuisine of New Orleans. This delicious culinary melange inspired her years later to create the unique Asian-Cajun tapas cuisine that she and owner Chantal Angot introduced at Tapalaya in Portland, Oregon in the fall of 2014. In spring of 2017, Anh bought the restaurant and continues to introduce Vietnamese ideas and flavors into her cuisine.
Ingredients
Units:
- Egg yolk - 3¾ oz
- Heavy Cream - 1 lb
- Coconut Milk - 8½ oz
- Sugar - 5¼ oz
- Pandan Leaves - 1/8 oz
- Lime Juice - 1/8 oz
- Salt - 1/8 oz
- Food Coloring - 1 drop
Servings
1 quartDirections
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