Make sure ice cream bowl is in the freezer 24 hours before churning ice cream.
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Add whole milk and pandan leaves into a blender. Blend for 1 min.Drape a cheesecloth over a large strainer.Strain pandan milk to remove pandan fibers.
In a large saucepan, add thick coconut milk and pandan milk. Heat milk on medium-low for a few minutes or until milk is hot not simmering.
Meantime, whisk sugar and egg yolks in a separate bowl until yolks are slightly pale in color. This should take about 2 minutes.
Using a measuring cup, gently temper egg yolk mixture with hot milk while whisking, vigorously.
Add tempered egg mixture into the same milk saucepan and cook it on medium-low heat until the custard begins to coat the back of a wooden spoon.
This should take about 10 minutes or so. Stir custard every now and then to avoid burn.
Once custard is thicken to desired consistency, remove from heat. Strain custard through a fine mesh sieve.
Allow custard to slightly cool before adding a pinch of salt. Stir and bring custard to room temperature.
Place a plastic cling wrap over the custard and refrigerate to chill for a few hours.
Add chilled custard into chilled ice cream bowl and churn ice cream according to makers instructions.
Freeze ice cream for a few hours to set.
Remove ice cream from the freezer for a few min before serving. Serve ice cream topped with shredded coconut.
Combine gula Melaka & water in a saucepan cook until the gula Melaka has melted. Remove from fire & strain the mixture.
Rinse the saucepan & pour back the strained gula Melaka syrup into the saucepan.
Stir the butter into the syrup until it is completely melted.
Drizzle in whip cream while whisking & allow the mixture to boil.
Remove from heat and stir in salt. Allow to cool down before using.
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