Instructions

Mix milk and coconut cream and add the pandan extract, lime zest and pandan leaves. Bring to the boil and set aside to infuse the flavors.

When you can wait no longer, put about 200g of the milk-wet pandan leaves into a blender, pulverize and put the puree into muslin (or use a coffee filter) and squeeze the color and flavor out of the pandan and into the flavored milk.

Make the cherry caramel. Pulverize the cherries. Put the water, sugar and cherry puree into a pan and stir until the sugar is dissolved. Bring to the boil and keep on a rolling boil for about 5 minutes. Keep very warm.

In a bowl, whisk the egg yolks and sugar together until pale, then slowly add the warm green milk, stirring. Return to heat and cook on a very low heat until it thickens a little.

Stir in the whole drained cherries.

Put the mix into an ice cream maker and while its churning, tip in the cherry caramel slowly.

Churn until set.