Ube Ice Cream
Indulge in the vibrant flavors and stunning hues of homemade Ube Ice Cream, a creamy dessert that highlights the unique sweetness of purple yam. Infused with rich coconut milk and enhanced by a touch of ube extract, this delectable treat features a velvety texture and tropical flair. Perfect for anyone craving something extraordinary, the recipe combines simple yet flavorful ingredients like heavy cream, whole milk, and granulated sugar, expertly transformed into an irresistible frozen delight. With preparation rooted in classic custard-making techniques for maximum creaminess, this dessert is ideal for impressing guests or satisfying your own sweet tooth. Whether served on its own or as a colorful addition to your dessert spread, Ube Ice Cream is a must-try for fans of Asian-inspired treats. Celebrate its eye-catching purple hue and unforgettable flavor in every scoop!
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Recipe Information
Ingredients
- 2 cups Ube (purple yam)
- 2 cups Heavy cream
- 1 cup Whole milk
- 1.5 cups Granulated sugar
- 2 teaspoons Ube extract
- 0.25 teaspoons Salt
- 4 pieces Egg yolks
- 1 cup Coconut milk
Instructions
Peel and cube the ube, then steam it for about 15 minutes or until tender. Mash and set aside to cool.
In a medium saucepan, combine the heavy cream, whole milk, and coconut milk. Heat the mixture over medium heat until it is hot but not boiling, then remove from heat.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until well combined and thickened.
While whisking constantly, gradually add about 1/2 cup of the hot cream mixture to the egg yolks to temper them.
Slowly pour the tempered egg yolks back into the remaining hot cream mixture in the saucepan, stirring constantly.
Return the saucepan to the stove over low heat, stirring continuously until the mixture thickens sufficiently to coat the back of a spoon, about 5-7 minutes. Be sure not to let it boil.
Remove from heat and stir in the mashed ube and ube extract until the mixture is smooth and well combined.
Strain the mixture through a fine sieve into a clean bowl to remove any solids. Allow it to cool to room temperature.
Once cooled, cover the bowl with plastic wrap, pressing it against the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions, typically for about 20-25 minutes.
Transfer the churned ice cream into an airtight container, smooth the top, and freeze for at least 4 hours or until firm.
Serve and enjoy your homemade ube ice cream!
Nutrition Facts
Calories |
3885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 467.4 g | 170% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 333.3 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 487 mg | 37% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 3037 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
