Ube Ice Cream Filipino Purple Yam (Printable version)
Vibrant purple yam ice cream with a rich, creamy Filipino twist.
# Ingredient list:
→ Ube Base
01 - 1 cup ube halaya (purple yam jam)
02 - 1 tablespoon ube extract
→ Cream Mixture
03 - 2 cups heavy cream, cold
04 - 1 cup whole milk, cold
05 - 1 cup sweetened condensed milk
→ Flavor Enhancers
06 - 1/4 teaspoon kosher salt
07 - 1 teaspoon vanilla extract
# Directions:
01 - Combine ube halaya, ube extract, sweetened condensed milk, whole milk, salt, and vanilla extract in blender or large mixing bowl. Blend or whisk until completely smooth and uniform.
02 - In a separate chilled bowl, whip cold heavy cream using electric mixer until stiff peaks form.
03 - Gently fold ube mixture into whipped cream using spatula. Mix until just combined with uniform purple color, being careful not to deflate cream.
04 - Pour mixture into loaf pan or freezer-safe container. Smooth top surface with spatula.
05 - Cover tightly with plastic wrap or lid. Freeze for 6-8 hours minimum or until completely firm.
06 - Let ice cream sit at room temperature for 5 minutes before scooping for optimal texture. Garnish with toasted coconut, macapuno, or extra ube halaya if desired.
# Expert Tips:
01 -
- No ice cream maker needed, just a bowl and some patience for the freezer to work its magic
- The color alone stops conversations and makes dessert feel like a special occasion
02 -
- Overmixing when you fold the cream together will knock out all the air and leave you with dense, icy ice cream instead of fluffy clouds
- Letting it soften for 5 minutes before serving is non negotiable, straight from the freezer it will be rock hard
03 -
- Cold everything is the secret to getting those stiff peaks quickly, so pop your cream and mixing bowl in the freezer for 10 minutes before starting
- If you can not find ube halaya, mashed and sweetened purple yam works in a pinch, though the flavor will be slightly less concentrated