A creamy, vibrant purple ice cream featuring the unique, subtly sweet, and nutty flavor of ube, a staple in Filipino desserts.
Discover Ube: The Purple Yam
A creamy, vibrant purple ice cream featuring the unique, subtly sweet, and nutty flavor of ube, a staple in Filipino desserts.
Ingredients
- 1 cup ube halaya store-bought or homemade
- 2 cups heavy cream cold
- 1 cup whole milk cold
- 1/2 cup granulated sugar or to taste
- 1 tsp ube extract optional for color and flavor boost
Instructions
- In a large bowl, combine the ube halaya, cold heavy cream, cold whole milk, granulated sugar, ube extract (if using), and salt.
- Whisk until the sugar is fully dissolved and the mixture is smooth. For a creamier texture, you can use an immersion blender or regular blender to ensure no lumps from the ube halaya remain.
- Cover the bowl and refrigerate the mixture for at least 2 hours, or preferably overnight, until thoroughly chilled. This is crucial for optimal churning.
- Pour the chilled ube mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
- Transfer the soft ice cream to an airtight container and freeze for at least 4 hours, or until firm, before serving.
Notes
For the best results, ensure your ube mixture is thoroughly chilled before churning. If you don't have an ice cream maker, you can freeze the mixture in a shallow pan and stir it every 30-45 minutes with a fork to break up ice crystals, until it reaches your desired consistency.
