How to make Gula Melaka ice cream

When it comes to making ice cream at home, the fun part of it sometimes is to not know how much of what you are using or going to use. Ice cream-making should remain an art and not a rigid scientific experiment.

So, to make Gula Melaka ice cream, all I did was take this much of Gula Melaka (probably about 100g of it):

And put it in a pot with about half a cup of water (equal or slightly more than the weight of gula melaka) and cooked it until it was brown and sticky. (The gula melaka should cook, dissolve and steam but all of a sudden, it stops steaming and bubbles gently. This is an indication it is done.)

Pour it through a sieve and set it aside. (You might see one little worm or two here and there sometimes. Don't pani, it's normal. This is, after all, palm sugar - a nice saccharine home to hungry little worms.)

Next up, make a custard: Beat 2 egg yolks with approximately 50ml of gula melaka. Whisk this mixture into 100ml to 150ml of full cream milk inside the pot. Cook this mixture until it thickens. Pour through a sieve into 50ml of cream. Freeze and handchurn this completed custard and you're done.

If you feel the ice cream is not sweet when served, don't worry: Drizzle some leftover gula melaka for extra sweetness.