Palm sugar, pandanus and turmeric ice-cream.

Don’t say one word till you try it.  right!
I love the taste of this palm sugar caramel; I have been making it for a while now. It’s fantastic in ice-cream.  It’s so easy you don’t even have to write it down. I can’t remember where I originally found it or sorted out the inspiration for it. 
Probably in one of my many cookbooks or recipe files on my computer.  There is only one problem to having too many cookbooks and that is not remembering where you got something from. I hope there will be someone in my family that will be interested enough in cooking that they can be passed down to them when I am finished with them.

 

I have purposely not shown the floor in this picture due to the fact it is covered with books.   Honey can I buy another book shelf please? 😉

 

Palm sugar caramel
Yield approx. 220 ml
100ml water
100g of rock candy, crushed
120g palm sugar
100g black coconut sugar or black palm sugar
1 x 3cm about 10 g piece turmeric peeled and sliced
1 pandanus leaf cut into 4 or 6 pieces to fit in the TM bowl
Combine the water and sugar in the Thermomix on 100c, for 10 mins.
Add turmeric and pandanus leaf and continue to cook for a further 5 mins at 100c allow to cool. 
Stove top method
Add sugars and water to a pot, bring to the boil, then gently simmer for about  5mins. Give it a stir now and then and really keep your eye on it so it doesn’t burn.  Add the turmeric and pandanus leaf and simmer a further 5 – 10 mins.  Stirring occasionally.  You should have a mixture that looks like thick honey.   Allow to cool and steep flavour from the pandanus and turmeric.

 

This is what the Palm sugar caramel should look like after you have cooked it off.

 

Palm sugar ice-cream
400g coconut cream
200g milk (full cream preferably)
8 egg yolks (remember you can freeze your whites)
Approx. 250g palm sugar syrup (as made above full quantity)
Pop everything in the TM bowl at once, give it a quick stir to break everything up then set to 80c speed 3 for 10 minutes.
If you are lucky enough to have an ice-cream churner, cool the mix then churn as your machines (manufacturer’s) instructions.
OR
Pour the mix into a couple of shallow dishes and freeze.
It will take approximately 6 to 10 hours for your slabs to freeze depending on how warm it was when you popped it in and how cold your freezer is (Don’t put the hot mix into the churner or freezer or you will have large Ice crystals appear as it freezes.)  Once frozen, chop the slabs up into cubs and pop back into your TM bowl and process on speed 8 until the mix has churned into ice-cream.

 

 

 

yummmm ice-cream
We westerners don’t seem to like some of the textures and tastes of Asian desserts. We are so use to the European flavours.  I think that’s why in our local Chinese restaurants for many years you would only find banana fritters and deep fried ice-cream.  These days, at some of our many creative higher end restaurants they are coming up with some fusion dishes that are more in line with our pallets or choosing dishes that would appeal to us more. This is one of those Asian inspired dishes that I make that everyone absolutely loves. 

Author: Bec

Chef/Patissier

Love to hear from you!