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No-churn ice cream
Illustrating the pointlessness of ice cream makers 🍨
Hello and welcome to Flavoursome stories! This is my very first post. Before comics became a major part of my life, I used to take pictures of the food I made. I’ve always wanted to have a food blog that’s fun to update and wouldn’t take me hours to draw.
So here’s what I plan to do: draw 1 recipe per week on my iPad, without a draft. My posts will be in two parts: a comic followed by a recipe. It’s going to be messy, but I know I’ll enjoy myself very much.
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No-churn pandan ice cream
1 carton (473 ml) whipping cream
1 can (300 ml) condensed milk
100 g pandan leaves
1 cup (250 ml) coconut milk
Place a 9x13 inch pan in the freezer.
With scissors, cut the pandan leaves into 2-cm long pieces.
In a blender, purée the pandan leaves with the coconut milk. Strain the mixture and set aside.
Place the whipping cream in a bowl and beat with an electric mixer until stiff peaks form.
In another bowl, loosen the condensed milk with a third of the whipped cream and the pandan purée.
With a spatula, fold in the rest of the whipped cream until well combined.
Pour the mixture into the pan. Freeze for 8 to 10 hours or until firm.
Thanks Jen for telling me I could make ice cream without a machine.