Ube Ice Cream
A luscious dessert made with purple yam, rich cream, and a smooth texture, perfect for warm days or special occasions.
Equipment
- Mixing Bowl
- Saucepan
- Ice Cream Maker
- Fine Mesh Sieve
Ingredients
- 5 large egg yolks
- 1/3 cup granulated sugar (70 g)
- 2 Tbsp. condensed milk (30 g)
- 1 cup heavy cream (250 ml)
- 1 cup whole milk (250 ml)
- 1/2 tsp. salt (3 g)
- 1/3 cup ube halaya (110 g)
- 1/2 tsp. ube extract (5 g)
- 1/2 tsp. vanilla extract (3 g)
- Toasted coconut for topping (optional)
Instructions
- In a mixing bowl, whisk together egg yolks and granulated sugar until pale yellow and smooth.
- In a saucepan, mix condensed milk, heavy cream, whole milk, and salt. Warm over medium-low heat until about 130°F (54°C), without boiling.
- Slowly pour one cup of the warm milk mixture into the egg yolks while whisking continuously to temper the eggs. Return to the saucepan.
- Stir over medium-low heat until the mixture reaches 180°F (82°C) and coats the back of a spoon. Remove from heat and add vanilla extract.
- Whisk in ube halaya and ube extract until fully incorporated. Strain through a fine mesh sieve into a bowl.
- Cover and refrigerate until the custard reaches 40°F (4°C), approximately four hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn for 15-20 minutes until soft-serve consistency.
- Transfer to a chilled container, press plastic wrap directly onto the surface, and freeze for at least four hours or overnight.
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Notes
Store in an airtight container in the freezer for up to two weeks. Press plastic wrap on the surface to prevent freezer burn.