Cut pandan leaves into 1 inch segments with scissors. Blend all ingredients together then transfer to a sauce pot.
Prepare an ice bath in a large container with equal parts ice and water. Set aside.
Bring the mixture to a very gentle simmer (180F) over medium heat, stirring frequently.
Pass the mixture through a cheesecloth set over a strainer to remove pandan pieces. Transfer the cooked ice cream base to a heatproof container. Place heatproof container in the ice bath to cool. Once cool, cover and set in the fridge overnight, ideally at least 8 hours to develop body and flavor.
Churn the ice cream base according to machine directions. Transfer to an airtight container and freeze for at least 4 hours to fully firm up.
