Instructions

JACKFRUIT ICE CREAM

1) In a pot, add in the chopped fresh jackfruit, water and sugar. Cover and medium boil until the jackfruits are soft. It should take about 5-8 minutes. Then remove from heat and cool for a good 5-10 minutes. Then transfer to a blender and add in the salt and the condensed milk. Blend it until slightly smooth and still with a few chunks.  Set aside.

2) In a bowl, add in the coconut milk. heavy cream, and pureed jackfruit. Mix well. Add a few drops of yellow food coloring if you want a brighter yellow ice cream color. Then pour it into a container to be stored in the fridge for 6hrs or overnight.

3) After the base as chilled put it your ice cream machine and churn. Then pour it into a container and freeze for 6hrs or overnight. Then it is ready to use. It may be thawed for a few minutes before scooping.

*If you don't have an ice cream maker, add the coconut with the jackfruit puree and mix well. Then in a bowl, add in the heavy cream and whip until you get soft peaks. Then fold it into the coconut and jackfruit mixture. Then transfer into a container and freeze overnight. Then it is ready to be use the next day.

COCONUT SYRUP

Place the palm sugar in a pot with 1 cup of water. Melt the sugar on low heat until fully dissolve. Then add in one carton of coconut milk, pandan leaves, and salt. Stir and let it simmer (but not to a boil) for 5-10 minutes to infuse the pandan leaf. Turn off heat and then add in the other carton of coconut milk. Stir well then let it cool before using.
TAPIOCA PEARLS

In a pot, add in 2.5 liters of water. Let it come to a boil. Then add in the tapioca pearls and stir. Stir and boil for 5 minutes. Then turn off heat, cover the pot with a lid and let it sit in the hot water for 15 minutes. After 15 minutes the pearl will double in size and become clear. Strain and rinse the pearls with cold water. Soak in cold water until it is ready to be use. Soaking in water helps prevent it from sticking to each other.
FRESH FRUIT

Cut the fresh fruit into bite size piece or to your preference.

WATER CHESTNUT RUBIES 

1) Drain and wash the canned chestnut. Then cut into small cubes. Color the chestnut with your choice of color. Let it sit in the colored water for a good 30 minutes to 40 minutes. Once the chestnuts are stained well with the colors, strain the chestnut well. Transfer the chestnuts into a plastic bag.

2) In each bag add in 1/2 cup tapioca starch. Close the bag, shake well, making sure all the chestnuts are coated with starch. Once they are well coated, allow the chestnuts to sit for a good 15 minutes to allow the moister absorb the tapioca starch. After 15 minutes, add in another 1/2 cups of tapioca starch to each bag. Shake well making sure all chestnuts are not stuck to each other. Let it sit AGAIN for another 15 minutes (total of 30 minutes so far). After that 15 minutes is up, add in 1/4 cup of tapioca starch and shake well. Let it sit for 2-3 minutes and then strain the coated chestnut to get rid of the excess tapioca starch. Set aside.

3) Boil a pot of water. Once the water has boiled, add in the coated chestnuts. Stir so the chestnuts don’t stick to each other. Let it come to a boil and cook for a good 5-8 minutes or until translucent. Turn off heat and transfer the chestnut rubies into cold water. Rinse with cold water 2 times to get rid of excess starch before serving. Serve with coconut syrup and other toppings of your choice.

BASIL SEED

Add 1 tbsp basil seeds to a bowl along with 1 1/2 cups of cold water. Allow the basil seeds to bloom for a good 2-5 minutes. Rinse if desire before use.

ASSEMBLE

In a cup or bowl, add all your desire toppings/fruit. Add in the coconut syrup, ice, and a scoop of ice cream. Mix well and enjoy.